In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects.-Reference-Cited by-同舟云学术

In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects.

Published:2017-06 Issue: Volume:67 Page:74-84
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rieder Anne,Knutsen Svein Halvor^ORCID,Ballance Simon

Funder

Optifiber

Norwegian Research Levy on Agricultural Products

The Agricultural Agreement Research Fund of Norway

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. beta-glucan from barley and its lipid-lowering capacity: a meta-analysis of randomized, controlled trials;AbuMweis;European Journal of Clinical Nutrition,2010

2. Molecular weight distribution of beta-glucan in oat-based foods;Aman;Cereal Chemistry,2004

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

4. Milling performance of north European hull-less barleys and characterization of resultant millstreams;Andersson;Cereal Chemistry,2003

5. Effect of cooking and storage on the amount and molecular weight of (1->3)(1->4)-beta-D-glucan extracted from oat products by an in vitro digestion system;Beer;Cereal Chemistry,1997

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties;Food Chemistry;2024-05

2. The role of hydration properties of soluble dietary fibers on glucose diffusion;Food Hydrocolloids;2022-10

3. Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution;Food Hydrocolloids;2022-06

4. Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient;Nutrients;2022-04-09

5. Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations;Food Research International;2022-01