Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat β-glucan

Carbohydrate Polymers

Volumn 166, Issue , 2017, Pages 387-397

  Grundy, Myriam M L ^a,b,f   Quint, Janina ^c   Rieder, Anne ^d   Ballance, Simon ^d   Dreiss, Cécile A ^e   Butterworth, Peter J ^a   Ellis, Peter R ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^c UNIVERSITY OF VIENNA   (Austria)

^d NOFIMA   (Norway)

^e KING'S COLLEGE LONDON   (United Kingdom)

^f NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Molecular weight; Oat structure; Oat glucan; Solubility; Viscosity flow behaviour

Indexed keywords

CHOLESTEROL; DISSOLUTION; MOLECULAR WEIGHT; SOLUBILITY; VISCOSITY;

BLOOD CHOLESTEROL; DISSOLUTION KINETICS; FLOW BEHAVIOURS; HYDROTHERMAL PROCESSING; MECHANICAL PROCESSING; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; WEIGHT-AVERAGE MOLECULAR WEIGHT;

PROCESSING;

EID: 85015380540     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2017.02.077     Document Type: Article

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