The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
Frederik Janssen, Arno G.B. Wouters, Yannick Meeus, Paula Moldenaers, Jan Vermant, Jan A. Delcour
Topics & Concepts
ChemistryRheologyArabinoxylanHydrolysisFood sciencePolysaccharideChemical engineeringViscosityStarchAqueous solutionOrganic chemistryMaterials scienceComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems