Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review-Reference-Cited by-同舟云学术

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Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review

Published:2020-09 Issue: Volume:103 Page:109-117
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Guo Tianli,Horvath Carla,Chen Ling,Chen Jin,Zheng Bo

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Key Project of Guangzhou Science and Technology Program

YangFan Innovative and Entrepreneurial Research Team Project

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference98 articles.

1. Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions;Andersson;Journal of Cereal Science,2004

2. The effects of protein intake on blood pressure and cardiovascular disease;Appel;Current Opinion in Lipidology,2003

3. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis;Asare;Journal of Agricultural and Food Chemistry,2011

4. Reduced viscosity barley β-glucan versus placebo: A randomized controlled trial of the effects on insulin sensitivity for individuals at risk for diabetes mellitus;Bays;Nutrition & Metabolism,2011

5. Chemical studies on mixed-linked β-glucans in hull-less barley cultivars giving different hypocholesterolaemic responses in chickens;Bengtsson;Journal of the Science of Food and Agriculture,2010

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1. Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions;Food Chemistry;2024-12

2. Chitosan-highland barley gliadin complex stabilizes Pickering emulsion;Journal of Food Engineering;2024-11

3. Optimization of ultrasonic‐assisted extraction of soluble dietary fiber (β‐glucan) from different barley varieties and study of its characterization and functional attributes;Food Science & Nutrition;2024-09-04

4. Epicatechin and β-Glucan from Whole Highland Barley Grain Synergistic Benefit on Attenuating Hyperglycemia via Improving Hepatic Glucose Metabolism in Diabetic C57BL/6J Mice;Journal of Agricultural and Food Chemistry;2024-09-04

5. Unraveling the Hidden Potential of Barley (Hordeum vulgare): An Important Review;Plants;2024-08-30

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