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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6934404/ https://www.ncbi.nlm.nih.gov/pubmed/31881549 http://dx.doi.org/10.1371/journal.pone.0225208 |