Article ID Journal Published Year Pages File Type
10538517 Food Chemistry 2013 8 Pages PDF
Abstract
► We explore the effect of β-glucan molecular weight on phase behaviour with sodium caseinate. ► Phase behaviour of the mixed system is greatly influenced by molecular weight. ► Morphology of phase separated system is affected by β-glucan molecular weight. ► Hydrodynamic volume of β-glucan controls rheology of mixtures.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight
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