Blar i NOFIMA vitenarkiv på tidsskrift "Food Hydrocolloids"
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Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia
(Peer reviewed; Journal article, 2020)Scleroglucan, a neutral β(1–3) glucan with β(1–6) glucan branches every third residue, is being considered as an alternative rod-like, shear thinning high molecular weight β-glucan based polysaccharide to xanthan gum for ... -
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan
(Peer reviewed; Journal article, 2022)This work investigated the formation of acid milk gel at different length scales with and without the addition of iota-carrageenan (IC) (0.5% w/w) during incubation at 30 °C, using bulk rheology and syringe compression ... -
Heat-sealable bioplastic films of blended locust bean and potato byproducts for active packaging of fatty foods: Cheese and oat cookies as case studies
(Peer reviewed; Journal article, 2024) -
Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism
(Peer reviewed; Journal article, 2018) -
Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution
(Peer reviewed; Journal article, 2022)In an interlaboratory study we compare different methods to determine the weight-average molecular weight (Mw) and molecular weight distribution of six cereal beta-glucan isolates of nutritional importance. Size-exclusion ...