Structuring Properties of Beta-glucan in Dairy Gels: Control of Phase Separation
In this thesis, the macroscopic phase separation of milk proteins and high molecular weight oat beta-glucan was investigated. A better knowledge of this model system will improve our ability to control structure in dairy gels containing nutritionally significant concentrations of dietary fiber. A ph...
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | en |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10214/4060 |