A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification-Reference-Cited by-同舟云学术

A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification

Published:2021-04 Issue: Volume:113 Page:106486
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Aljewicz Marek,Mulet-Cabero Ana-Isabel,Wilde Peter J.

Funder

Biotechnology and Biological Sciences Research Council

Uniwersytet Warmińsko-Mazurski w Olsztynie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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2. Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats;Aljewicz;Journal of Functional Foods,2018

3. The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats;Aljewicz;Journal of Functional Foods,2018

4. Rheological studies of barley (1→3)(1→4)-β-d-glucan in concentrated solution: Investigation of the viscoelastic flow behaviour in the sol state;Böhm;Carbohydrate Research,1999

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