Preparation and characterization of molecular weight standards of low polydispersity from oat and barley (1→3)(1→4)-β-d-glucan

Author:

Wang Q,Wood P.J,Huang X,Cui W

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference17 articles.

1. Rheological studies of barley (1→3)(1→4)-β-d-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation;Bohm;Carbohydrate Research,1999

2. Relationships between structural features, molecular weight and rheological properties of cereal β-d-glucans;Cui,2000

3. Rheological properties of aqueous solutions of (1→3) (1→4)-β-d-glucan from oats (Avena sativa L.);Doublier;Cereal Chemistry,1995

4. Role of water-soluble dietary fiber in the management of elevated plasma cholesterol in healthy subjects;Haskell;American Journal of Cardiology,1992

5. Relationship between structure and solubility of (1→3)(1→4)-β-d-glucan from barley;Izawa;Journal of American Society of Brewing Chemistry,1993

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