Rheological and microstructural properties of porcine gastric digesta and diets containing pectin or mango powder

Carbohydrate Polymers

Volumn 148, Issue , 2016, Pages 216-226

  Wu, Peng ^a   Dhital, Sushil ^b   Williams, Barbara A ^b   Chen, Xiao Dong ^a,c   Gidley, Michael J ^b  

^a XIAMEN UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c SOOCHOW UNIVERSITY   (China)

Author keywords

Gastric digesta; Microstructure; Mucin; Pectin; Pig diets; Rheology; Soluble dietary fiber

Indexed keywords

DEFORMATION; FOOD PRODUCTS; FRUITS; HYDRATION; MAMMALS; MICROSTRUCTURE; RHEOLOGY; SUSPENSIONS (FLUIDS);

DIGESTA; MICRO-STRUCTURAL PROPERTIES; MUCIN; OSCILLATORY MEASUREMENTS; PECTIN; RHEOLOGICAL PARAMETER; SOLUBLE DIETARY FIBER; STEADY SHEAR VISCOSITY;

ELASTICITY;

PECTIN;

ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; DIET; DIETARY FIBER; FLOW KINETICS; MANGIFERA; PIG; STOMACH JUICE; VISCOSITY;

ANIMAL FEED; ANIMALS; DIET; DIETARY FIBER; GASTROINTESTINAL CONTENTS; MANGIFERA; PECTINS; RHEOLOGY; SWINE; VISCOSITY;

EID: 84964598997     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.04.037     Document Type: Article

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