Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits-Reference-Cited by-同舟云学术

Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits

Author:

Zhang Jiayan¹,Deng Huan¹,Bai Juan¹,Zhou Xinghua¹,Zhao Yansheng¹,Zhu Ying¹,McClements David Julian²³^ORCID,Xiao Xiang¹^ORCID,Sun Quancai¹

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

2. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA

3. Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China

Funder

priority academic program development of Jiangsu higher education institutions

National Natural Science Foundation of China

the China Postdoctoral Science Foundation

Senior Talent Cultivation Program of Jiangsu University

the Jiangsu “Mass Innovation and Entrepreneurship” (shuang chuang Ph.Ds) Talent Programme

Outstanding young backbone teachers of Jiangsu University Youth Talent Training Program

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

Reference99 articles.

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