The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01095-1.pdf
Reference30 articles.
1. Nunes ÂA, Buccini DF, Jaques JA et al (2018) Effect of Acrocomia aculeata kernel oil on adiposity in type 2 diabetic rats. Plant Foods Hum Nutr 73:61–67. https://doi.org/10.1007/s11130-017-0648-8
2. Tosh SM, Chu YF (2015) Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response. Br J Nutr 114(08):1256–1262. https://doi.org/10.1017/S0007114515002895
3. Shah A, Gani A, Masoodi FA et al (2017) Structural, rheological and nutraceutical potential of β-glucan from barley and oat. Bioact Carbohydr Diet Fibre 10:10–16. https://doi.org/10.1016/j.bcdf.2017.03.001
4. Fuller S, Beck E, Salman H et al (2016) New horizons for the study of dietary fiber and health: a review. Plant Foods Hum Nutr 71:1–12. https://doi.org/10.1007/s11130-016-0529-6
5. Zhang Y, Zhang H, Wang L et al (2016) The effect of oat β-glucan on in vitro glucose diffusion and glucose transport in rat small intestine. J Sci Food Agric 96(2):484–491. https://doi.org/10.1002/jsfa.7114
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