Reaction pathways during oxidation of cereal β-glucans-Reference-Cited by-同舟云学术

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Reaction pathways during oxidation of cereal β-glucans

Published:2017-02 Issue: Volume:157 Page:1769-1776
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Mäkelä Noora,Sontag-Strohm Tuula,Schiehser Sonja,Potthast Antje,Maaheimo Hannu,Maina Ndegwa H.

Funder

Academy of Finland

Elintarviketeollisuuden Tukisäätiö

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference33 articles.

1. Kinetic studies on carbohydrates in alkaline conditions. I. The kinetics of the autoxidation of glucose;Bamford;Proceedings of the Royal Society A,1950

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

3. Ascorbic acid oxidation by hydrogen peroxide;Deutsch;Analytical Biochemistry,1998

4. Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852

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2. Ascorbic acid-mediated reduction of arabinoxylan viscosity through free radical reactions;International Journal of Biological Macromolecules;2024-06

3. Mechanism of viscosity reduction of okra pectic polysaccharide by ascorbic acid;Carbohydrate Polymers;2022-05

4. Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application;Critical Reviews in Food Science and Nutrition;2021-11-08

5. Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan;Carbohydrate Polymers;2021-11

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