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The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing
High pressure, an emerging nonthermal technology has been widely applied in food product modifications. The effects of oat β-glucan concentration and pressure on the properties of mixed gels with the different ratios of varying molecular weight (MW) β-gulcan induced by HPP were investigated. The res...
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| Publicado no: | PLoS One |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6934404/ https://ncbi.nlm.nih.gov/pubmed/31881549 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0225208 |
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