Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 630-637

  Agbenorhevi, Jacob K ^a   Kontogiorgos, Vassilis ^a   Kasapis, Stefan ^b  

^a UNIVERSITY OF HUDDERSFIELD   (United Kingdom)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Glucan; Mixed systems; Phase separation; Rheology; Sodium caseinate

Indexed keywords

CASEINATE; CONCENTRATED REGIME; FLOW BEHAVIOURS; HYDRODYNAMIC VOLUMES; MIXED SYSTEMS; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; RHEOMETRY; SODIUM CASEINATE; STRUCTURAL FEATURE; THERMODYNAMIC EQUILIBRIA;

ELECTROPHORESIS; FLUORESCENCE MICROSCOPY; MOLECULAR WEIGHT; PHASE DIAGRAMS; PHASE SEPARATION; RHEOLOGY; SODIUM;

MIXTURES;

BETA GLUCAN; BIOPOLYMER; CASEIN; CASEINATE; PROTEIN; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; ELECTROPHORESIS; FLOW MEASUREMENT; FLUORESCENCE MICROSCOPY; MOLECULAR WEIGHT; NONHUMAN; OAT; PHASE DIAGRAM CONSTRUCTION; THERMODYNAMICS; VISCOSITY;

AVENA SATIVA; BETA-GLUCANS; CASEINS; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; PHASE TRANSITION; RHEOLOGY; VISCOSITY;

EID: 84870717889     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.073     Document Type: Article

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