Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant-Reference-Cited by-同舟云学术

Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant

Published:2013-01 Issue:1 Volume:136 Page:130-138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mikkelsen Mette S.,Jespersen Birthe M.,Larsen Flemming H.,Blennow Andreas,Engelsen Søren B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. The degree of starch phosphorylation is related to the chain length distribution of the neutral and the phosphorylated chains of amylopectin;Blennow;Carbohydrate Research,1998

5. Effect of extraction conditions on yield, composition, and viscosity stability of barley beta-glucan gum;Burkus;Cereal Chemistry,1998

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