Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

10.1016/j.foodhyd.2005.07.008

Saved in:
Bibliographic Details
Main Authors: Kontogiorgos, V., Ritzoulis, C., Biliaderis, C.G., Kasapis, S.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
β-Glucans
Calorimetry
Composite gels
Microscopy
Rheology
Sodium caseinate
Water partition
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76011
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76011

Similar Items