Stabilization of emulsions and foams using barley β-glucan-Reference-Cited by-同舟云学术

Stabilization of emulsions and foams using barley β-glucan

Published:2000-01 Issue:1 Volume:33 Page:27-33
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Burkus Zvonko,Temelli Feral

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Rheological properties of solutions of oat β-glucans;Autio,1988

2. Flow properties of solutions of oat β-glucans;Autio;Journal of Food Science,1987

3. Laboratory and pilot plant extraction and purification of β-glucans from hull-less barley and oat bran;Bhatty;Journal of Cereal Science,1995

4. Burkus, Z. (1996). Barley β-glucan: extraction, functional properties and interaction with food components. M.Sc. thesis. Edmonton, Canada: University of Alberta.

5. Effect of extraction conditions on yield, composition and viscosity stability of barley β-glucan gum;Burkus;Cereal Chemistry,1998

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