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T1  - Gelation of cereal β-glucan at low concentrations 
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UR  - http://hdl.handle.net/10138/309006 
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A1  - Mäkelä, Noora; Maina, Ndegwa H.; Vikgren, Päivi; Sontag-Strohm, Tuula 
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PB  -  
Y1  - 2017 
LA  - eng 
AB  - Viscosity of cereal beta-glucan during digestion is considered to be a vital factor for its health effects. Thus, studies on solution properties and gelation are essential for understanding the mechanisms of the beta-glucan functionality. The aim of this study was to investigate the effect of the dissolution temperature on gelation of cereal beta-glucan at low concentrations that are relevant for food products. The rheological properties of oat and barley beta-glucans (OBG and BBG) using three d... 
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KW  - beta-Glucan; Gelation; Oxidation; Dissolution temperature; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; MOLECULAR-WEIGHT; ASCORBIC-ACID; STRUCTURAL-CHARACTERIZATION; OXIDATIVE-DEGRADATION; PHYSICAL-PROPERTIES; OAT; BARLEY; SIZE; 416 Food Science 
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