Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch

Author:

Xie Yong,Zhu Miao,Liu Haibo,Fan Zhiping,Zhang Yilin,Qin Xiaoli,Liu Xiong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability;Aktas-Akyildiz;Journal of Cereal Science,2018

2. American Association of Cereal Chemists (2009). Approved methods of the AACC (11th ed.) Method 391 44-15, 46-09, 30-20, 08-01, and 32-07. St. Paul MN: The Association.

3. Association of Official Analytical Chemists (2012). Official methods of analysis of AOAC International (19th ed.). Method 996.11, 985.28 and 2002.02, Gaithersburg, MD: The Association.

4. Digestion of isolated legume cells in a stomach-duodenum model: Three mechanisms limit starch and protein hydrolysis;Bhattarai;Food and Function,2017

5. Intact cellular structure in cereal endosperm limits starch digestion in vitro;Bhattarai;Food Hydrocolloids,2018

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