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The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

  • Published:2020-08 Issue: Volume:105 Page:105771
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Janssen Frederik,Wouters Arno G.B.,Meeus Yannick,Moldenaers Paula,Vermant Jan,Delcour Jan A.

Funder

Research Foundation – Flanders

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Supercentrifugates from dough;Baker;Cereal Chemistry,1946

2. Surface shear rheology of β-casein layers at the air/solution interface:  Formation of a two-dimensional physical gel;Bantchev;Langmuir,2003

3. Structural studies on water-soluble arabinoxylans in rye grain using enzymatic hydrolysis;Bengtsson;Carbohydrate Polymers,1992

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Compression and shear surface rheology in spread layers of β-casein and β-lactoglobulin;Cicuta;Journal of Colloid and Interface Science,2007
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