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Molecular mechanism underlying the effects of temperature and pH on the size and surface charge of octenylsuccinated oat ß-glucan aggregates.
Wu, Zhen; Zhao, Chenyang; Huang, Yongxia; Ye, Fayin; Zhao, Guohua.
Affiliation
  • Wu Z; College of Food Science, Southwest University, Chongqing, 400715, PR China; Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing, 400065, PR China.
  • Zhao C; College of Food Science, Southwest University, Chongqing, 400715, PR China.
  • Huang Y; College of Food Science, Southwest University, Chongqing, 400715, PR China.
  • Ye F; College of Food Science, Southwest University, Chongqing, 400715, PR China.
  • Zhao G; College of Food Science, Southwest University, Chongqing, 400715, PR China; Chongqing Engineering Research Center of Regional Foods, Chongqing, 400715, PR China. Electronic address: zhaogh@swu.edu.cn.
Carbohydr Polym ; 237: 116115, 2020 Jun 01.
Article in En | MEDLINE | ID: mdl-32241455
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Beta-Glucans / Food Additives Language: En Journal: Carbohydr Polym Year: 2020 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Beta-Glucans / Food Additives Language: En Journal: Carbohydr Polym Year: 2020 Document type: Article