Structure and Characteristic of β-Glucan in Cereal: A Review-Reference-Cited by-同舟云学术

Structure and Characteristic of β-Glucan in Cereal: A Review

Published:2014-10-27 Issue:6 Volume:39 Page:3145-3153
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Hu Xinzhong¹²,Zhao Jing³,Zhao Qiong²,Zheng Jianmei²

Affiliation:

1. College of Food Engineering and Nutrition Science; Shaanxi Normal University; Xian Shaanxi 710062 China

2. College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi China

3. Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton Alberta Canada

Funder

Chinese Agricultural Research System

International Cooperation Project

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12384/fullpdf

Reference71 articles.

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2. Alberta Barley Commission 2010 Barley annual product in Alberta http://www.albertabarley.com/barley/barley/barley

3. Flow properties of solution of oat β-glucan;Autio;Food Sci.,1987

4. (1→3), (1→4)-linked (β-D-glucan in the endosperm cell-walls of wheat;Bacic;Carbohydr. Res.,1980

5. Extraction of oat gum from oat bran: Effects of process on yield, molecular weight distribution, viscosity and (1→3)(1→4)-β-D-glucan content of the gum;Beer;Cereal Chem.,1996

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