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Time-dependent self-association of spruce galactoglucomannans depends on pH and mechanical shearing

  • Published:2020-05 Issue: Volume:102 Page:105607
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Bhattarai Mamata,Valoppi Fabio,Hirvonen Sami-Pekka,Hietala Sami,Kilpeläinen Petri,Aseyev Vladimir,Mikkonen Kirsi S.

Funder

University of Helsinki

Academy of Finland

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. DLS and zeta potential – what they are and what they are not?;Bhattacharjee;Journal of Controlled Release,2016

2. Functionality of spruce galactoglucomannans in oil-in-water emulsions;Bhattarai;Food Hydrocolloids,2019

3. Evidence for molecular aggregation in hemicelluloses;Blake;Carbohydrate Research,1971

4. Aggregation and network formation of aqueous methylcellulose and hydroxypropylmethylcellulose solutions;Bodvik;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2010
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