Gelation of cereal β-glucan after partial dissolution at physiological temperature: Effect of molecular structure
Author:
Funder
Academy of Finland
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference49 articles.
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3. Molecular weight distribution and (1→3)(1→4)-β-d-Glucan content of consecutive extracts of various oat and barley cultivars;Beer;Cereal Chemistry,1997
4. Rheological studies of barley (1→3)(1→4)-β-glucan in concentrated solution: Mechanistic and kinetic investigation of the gel formation;Böhm;Carbohydrate Research,1999
5. Linear viscoelasticity at the gel point of a crosslinking PDMS with imbalanced stoichiometry;Chambon;Journal of Rheology,1987
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