Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
Vasileia Sereti, Kali Kotsiou, Costas G. Βiliaderis, Thomas Moschakis, Athina Lazaridou
Topics & Concepts
EmulsionDifferential scanning calorimetryFood scienceGlucanRheometryChemistryRheologyMicrostructureChemical engineeringWheat flourChromatographyPolymerMaterials scienceBiochemistryOrganic chemistryComposite materialCrystallographyPhysicsThermodynamicsEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications