Application of extracted β-glucan from oat for β-carotene encapsulation
Author:
Funder
Ministry of Science and Higher Education of Russian Federation
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04770-2.pdf
Reference30 articles.
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2. Ahmad A, Anjum FM, Zahoor T, Nawaz H, Dilshad SMR (2012) Beta-glucan: a valuable functional ingredient in foods. Crit Rev Food Sci Nutr 52(3):201–212. https://doi.org/10.1080/10408398.2010.499806
3. Ahmad A, Anjum FM, Zahoor T, Nawaz H, Din A (2009) Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures. Int J Food Sci Technol 44:181–187. https://doi.org/10.1111/j.1365-2621.2008.01721.x
4. Alzorqi I, Sudheer S, Lu TJ, Manickam S (2017) Ultrasonically extracted β-d-glucan from artificially cultivated mushroom, characteristic properties and antioxidant activity. Ultrason Sonochem 35:531–540. https://doi.org/10.1016/j.ultsonch.2016.04.017
5. Bai J, Ren Y, Li Y, Fan M, Qian H, Wang L, Wu G, Zhang H, Qi X, Xu M, Rao Z (2019) Physiological functionalities and mechanisms of β-glucans. Trends Food Sci Technol 88:57–66. https://doi.org/10.1016/j.tifs.2019.03.023
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