Gelation of cereal β-glucan after partial dissolution at physiological temperature:Effect of molecular structure

Year of publication

2023

Authors

Laitinen, Miikka; Mäkelä-Salmi, Noora; Maina, Ndegwa H.

Organizations and authors

University of Helsinki

Laitinen Miikka

Maina Ndegwa H.

Mäkelä-Salmi Noora

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Food Hydrocolloids

Parent publication name

Food Hydrocolloids

Volume

141

ISSN

0268-005X

Publication forum

56255

Publication forum level

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Partially open publication channel

License of the publisher’s version

CC BY

Self-archived

Yes

License of the self-archived publication

CC BY

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Co-publication with a company

DOI

10.1016/j.foodhyd.2023.108722

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes