A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification
Marek Aljewicz, Ana-Isabel Mulet-Cabero, Peter J. Wilde
Topics & Concepts
CurdlanGlucanShear thinningRheologyChemistryChromatographyViscosityBeta-glucanPolysaccharideFood scienceChemical engineeringBiochemistryMaterials scienceEngineeringComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications