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Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

2015

Nieto Nieto, Talina Vanessa | Yixiang WangauthorDepartment of Agricultural, Food Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada | Lech OzimekauthorDepartment of Agricultural, Food Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada | Lingyun Chenauthor


Bibliographic information
Other Subjects
Carbohydrate structure; Oat protein; Phase-separation and gel strength; Hydrophobic bonding
Language
English
Type
Text; Journal Article

2016-11-15
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