Microstructure and rheological properties of psyllium polysaccharide gel

Food Hydrocolloids

Volumn 23, Issue 6, 2009, Pages 1542-1547

  Guo, Qian ^a,b   Cui, Steve W ^b   Wang, Q ^b   Goff, H Douglas ^a   Smith, Alexandra ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Ca2+; Cryo SEM; Gelling properties; Microstructure; Oscillation test; Psyllium polysaccharide gel; TEM following freeze substitution

Indexed keywords

PLANTAGO OVATA;

EID: 61649095164     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.10.012     Document Type: Article

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