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- Grundy, Myriam M.L.; McClements, David J.; Ballance, Simon; Wilde, Peter J.
- Food hydrocolloids 2018 v.83 pp. 253-264
- Helianthus annuus, etc ; analytical methods; aqueous solutions; beta-glucans; bran; digestibility; droplets; emulsions; flocculation; flour; guar gum; hydrocolloids; hydrodynamics; light microscopy; light scattering; lipids; lipolysis; models; molecular weight; oats; rheology; viscosity; water solubility; Show all 23 Subjects
- ... Depletion flocculation is a well-known instability mechanism that can occur in oil-in-water emulsions when the concentration of non-adsorbed polysaccharide exceeds a certain level. This critical flocculation concentration depends on the molecular characteristics of the polysaccharide molecules, such as their molecular weight and hydrodynamic radius. In this study, a range of analytical methods (dy ...
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