Influence of homogenisation on the solution properties of oat β-glucan

Food Hydrocolloids

Volumn 24, Issue 6-7, 2010, Pages 611-618

  Kivela R ^a   Pitkanen L ^a   Laine, P ^a   Aseyev, V ^a   Sontag Strohm, T ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

High pressure homogenisation; Molecular weight; Solution properties; Glucan

Indexed keywords

HIGH PRESSURE EFFECTS; MOLECULAR WEIGHT DISTRIBUTION; STABILITY;

DILUTE SOLUTION; ENERGY INPUTS; GLUCANS; HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; HIGH-PRESSURE HOMOGENIZERS; HOMOGENIZERS; MECHANICAL STRESS; SOLUTION PROPERTY; Β-GLUCAN;

VISCOSITY;

EID: 77955054924     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.02.008     Document Type: Article

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