Effect of acid and oxidative degradation on the structural, rheological, and physiological properties of oat β-glucan-Reference-Cited by-同舟云学术

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Effect of acid and oxidative degradation on the structural, rheological, and physiological properties of oat β-glucan

Published:2021-03 Issue: Volume:112 Page:106284
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Qin Yingying,Xie Jing,Xue Bin,Li Xiaohui,Gan Jianhong,Zhu Ting,Sun Tao

Funder

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight;Agbenorhevi;International Journal of Biological Macromolecules,2011

2. Hypolipidemic effects of modified psyllium preparations;Allen;Journal of Agricultural and Food Chemistry,2004

3. Molecular weight distribution of β-glucan in oat-based foods;Åman;Cereal Chemistry,2004

4. Cholesterol-lowering properties of oat products oats;Anderson;Chemistry and Technology,1986

5. Modulating the structural properties of β-d-glucan degradation products by alternative reaction pathways;Audrey;Carbohydrate Polymers,2014

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