Rheological properties of aqueous blends of high purity barley β-glucan with high purity commercial food gums

Food Chemistry

Volumn 117, Issue 3, 2009, Pages 417-425

  Ghotra, Baljit S ^a   Vasanthan, Thava ^a   Temelli, Feral ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Glucan; Barley; Flow behaviour; Synergism; Thixotropy; Viscoelastic; Viscosity

Indexed keywords

BETA GLUCAN;

ARTICLE; BARLEY; CHEMICAL ANALYSIS; DIETARY FIBER; FLOW KINETICS; FOOD ANALYSIS; GRAIN; THIXOTROPY; VISCOELASTICITY;

ACACIA SENEGAL; HORDEUM;

EID: 67349197793     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.027     Document Type: Article

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