Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans-Reference-Cited by-同舟云学术

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Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans

Published:2014-08 Issue: Volume:39 Page:215-222
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shin Gil-Ok,Lee Sang Mi,Chang Pahn-Shick,Lee Hyeon Gyu,Kim Young-Suk

Funder

National Research Foundation of Korea (NRF)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Dynamic release of diacetyl from liquid gelatin in the headspace;Bakker;Journal of Agricultural and Food Chemistry,1998

2. Molecular weight distribution and (1 → 3) (1 → 4)-ß-D-glucan content of consecutive extracts of various oat and barley cultivars;Beer;Cereal Chemistry,1997

3. Total and extractable ß-glucan contents of oats and their relationship to viscosity;Bhatty;Journal of Cereal Science,1992

4. Headspace analysis with large sample volumes: Influence of sampling device volume, analyte concentration and sample matrix;Bohnenstengel;Journal of Chromatography A,1993

5. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems;Boland;Food Chemistry,2004

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1. Effects of maltodextrins with different dextrose-equivalent values;Flavour and Fragrance Journal;2017-09-25

2. Tunable volatile release from organogel-emulsions based on the self-assembly of β-sitosterol and γ-oryzanol;Food Chemistry;2017-04

3. High-throughput β-glucan analyses and their relationship with beer filterability;European Food Research and Technology;2016-07-21

4. Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer;Carbohydrate Polymers;2016-06

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