Molecular size effects on rheological properties of oat β-glucans in solution and gels

By A. Lazaridou, C. Biliaderis, M. Izydorczyk. 2003

254 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/f3280265a711df986d40818da6b5d3e1db5df83c

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In Food Science

1. A. Alderkamp

In Nutrition and Dietetics

1. A. Alderkamp

In Plant Science

1. A. Alderkamp

Citations in the corpus

• Carbohydrate production by phytoplankton and degradation in the marine microbial food web (2006, background): “the molecules, their size, primary and secondary structure and temperature (Bohm and Kulicke 1999; Lazaridou et al. 2003).”
• The carbohydrates of Phaeocystis and their degradation in the microbial food web (2007, background): “In general, gelling properties of b-glucans are dependent on the concentration of the molecules, their size, primary and secondary structure and temperature (Bohm and Kulicke 1999; Lazaridou et al. 2003 ).”