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Dive into the research topics of 'Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels'. Together they form a unique fingerprint.
Engineering & Materials Science
Dairy products
Gels
Thermodynamic stability
Sodium
Acids
Polysaccharides
Topology
Phase behavior
Differential scanning calorimetry
Optical microscopy
Strength of materials
Proteins
Textures
Polymers
Mechanical properties
Water
Agriculture & Biology
sodium caseinate
glucans
barley
gels
acids
topology
thermal stability
fermented dairy products
blended foods
water holding capacity
oscillation
differential scanning calorimetry
strength (mechanics)
dairy products
light microscopy
ingredients
texture
polysaccharides
polymers
mechanical properties
Chemical Compounds
Glucans
Caseins
Dairy products
Gels
Acids
Thermodynamic stability
Topology
Phase behavior
Differential scanning calorimetry
Optical microscopy
Strength of materials
Polysaccharides
Polymers
Textures
Water
Mechanical properties
Proteins
Medicine & Life Sciences
Hordeum
Glucans
Caseins
Gels
Acids
Cultured Milk Products
Hot Temperature
Dairy Products
Differential Scanning Calorimetry
Polysaccharides
Polymers
Microscopy
Water
Proteins