Concepedia

Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures

Negin Sharafbafi, Susan M. Tosh, Marcela Alexander, Milena Corredig

Food Hydrocolloids · 2014 · 62 citations · 30 references

Concepts

AgricultureFood ScienceMaterials ScienceFood ChemistryMilk ChemistryRheologyFood Texture ChemistryMilk CarbohydratesMilk Fat Globule StructurePhysicochemical Properties Of MilkRheology Of Dairy ProductsViscoelastic Properties Of FoodsMilk Emulsion MicrostructureMilk Fat Globule MorphologyMilk Gel StructureMilk Rheological PropertiesMilk ViscosityPolysaccharide RheologyRheological Properties

References

30

Interaction between particles suspended in solutions of macromolecules

Shô Asakura, Fumio Oosawa · Journal of Polymer Science · 1958 · 2K citations

Natural Sciences, Biophysics, Physics +17

Polymers at Interfaces and the Interactions in Colloidal Dispersions

Pure and Applied Chemistry · 1976 · 1.2K citations · Full text

Natural Sciences, Chemistry, Materials Science +17

Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

Athina Lazaridou, Costas G. Βiliaderis · Journal of Cereal Science · 2007 · 620 citations

Life Sciences, Biochemistry, Food Science +17

Cereal β-glucans in diet and health

Peter J. Wood · Journal of Cereal Science · 2007 · 471 citations

Agriculture, Food Science, Nutritional Sciences +12

Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

Thomas M.S. Wolever, Susan M. Tosh, Alison L. Gibbs et al. · American Journal of Clinical Nutrition · 2010 · 391 citations

Life Sciences, Biochemistry, Nutritional Sciences +13