A Concise Review on the Molecular Structure and Function Relationship of β-Glucan

Triple helix conformation of β- d -glucan from Ganoderma lucidum and effect of molecular weight on its immunostimulatory activity

(2018) Yanfang Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

(2017) Sandra Pérez-Quirce et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

β-Glucans: Relationships between Modification, Conformation and Functional Activities

(2017) Qiang Wang et al.   MOLECULES

Extended chain conformation of β-glucan and its effect on antitumor activity

(2017) Xing Zheng et al.   Journal of Materials Chemistry B

Characterization and Anti-Inflammatory Potential of an Exopolysaccharide from Submerged Mycelial Culture of Schizophyllum commune

(2017) Bin Du et al.   Frontiers in Pharmacology

Structural, thermal, functional, antioxidant & antimicrobial properties of β- d -glucan extracted from baker's yeast ( Saccharomyces cereviseae )—Effect of γ-irradiation

(2016) Asma Ashraf Khan et al.   CARBOHYDRATE POLYMERS

A critical review on production and industrial applications of beta-glucans

(2016) Fengmei Zhu et al.   FOOD HYDROCOLLOIDS

Anti-inflammatory activity of polysaccharide from Schizophyllum commune as affected by ultrasonication

(2016) Bin Du et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical properties, immunomodulation and antitumor activities of polysaccharide from Pavlova viridis

(2016) Liqin Sun et al.   LIFE SCIENCES

Structure–function relationships of immunostimulatory polysaccharides: A review

(2015) Sónia S. Ferreira et al.   CARBOHYDRATE POLYMERS

Functional, thermal and rheological properties of oat β-glucan modified by acetylation

(2015) Nelisa Lamas de Souza et al.   FOOD CHEMISTRY

Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs

(2015) Rui Liu et al.   FOOD HYDROCOLLOIDS

Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

(2015) Asma Ashraf Khan et al.   Innovative Food Science & Emerging Technologies

In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan

(2015) Laure Rinaldi et al.   INTERNATIONAL DAIRY JOURNAL

Effects of Low Molecular Weight Yeast β-Glucan on Antioxidant and Immunological Activities in Mice

(2015) Na Lei et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities

(2015) Fengmei Zhu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach

(2015) Roghayeh Amini Sarteshnizi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An insight into anti-inflammatory effects of fungal beta-glucans

(2015) Bin Du et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Molecular weight degradation and rheological properties of schizophyllan under ultrasonic treatment

(2015) Kui Zhong et al.   ULTRASONICS SONOCHEMISTRY

Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures

(2014) Negin Sharafbafi et al.   FOOD HYDROCOLLOIDS

Preparation of β-d-glucan nanoparticles and its antifungal activity

(2014) Sathiyanarayanan Anusuya et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition

(2014) Yolanda Brummer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology

(2014) Phatcharee Kittisuban et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of the Molecular Weight, Viscosity, and Solubility of β-Glucan on in Vitro Oat Starch Digestibility

(2013) Hyun Jung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Skin Health Promotion Effects of Natural Beta-Glucan Derived from Cereals and Microorganisms: A Review

(2013) Bin Du et al.   PHYTOTHERAPY RESEARCH

Application of β-1,3-glucan in production of ceramics-based elastic composite for bone repair

(2013) Anna Belcarz et al.   Open Life Sciences

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

(2012) Mette S. Mikkelsen et al.   FOOD CHEMISTRY

Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding

(2012) Hyun Jung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Do cereal mixed-linked β-glucans possess immune-modulating activities?

(2012) Anne Rieder et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Integration of β-Glucan Fibre Rich Fractions from Barley and Mushrooms to Form Healthy Extruded Snacks

(2012) Margaret A. Brennan et al.   PLANT FOODS FOR HUMAN NUTRITION

Evaluation of Electrospun (1,3)-(1,6)-β-D-Glucans/Biodegradable Polymer as Artificial Skin for Full-Thickness Wound Healing

(2012) Hye-Lee Kim et al.   TISSUE ENGINEERING PART A

Oxidation of β-glucan extracted from Poria Cocos and its physiological activities

(2011) Yongjiang Wang et al.   CARBOHYDRATE POLYMERS

Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular Weights

(2011) Sedat Sayar et al.   CEREAL CHEMISTRY

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

(2011) Fernanda Aline de Moura et al.   FOOD CHEMISTRY

Solution behavior of barley β-glucan as studied with asymmetrical flow field-flow fractionation

(2011) Matilda Ulmius et al.   FOOD HYDROCOLLOIDS

Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight

(2011) Jacob K. Agbenorhevi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimizing the Molecular Weight of Oat β-Glucan for in Vitro Bile Acid Binding and Fermentation

(2011) Hyun Jung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

(2011) Juyoung Kim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sugar and dietary fibre composition influence, by different hormonal response, the satiating capacity of a fruit-based and a β-glucan-enriched beverage

(2011) Roberta Barone Lumaga et al.   Food & Function

Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films

(2010) Wenjian Cheng et al.   CARBOHYDRATE POLYMERS

Ultrasonic degradation for molecular weight reduction of pharmaceutical cellulose ethers

(2010) D.J. Goodwin et al.   CARBOHYDRATE POLYMERS

Preparation, chain conformation and anti-tumor activities of water-soluble phosphated (1→3)-α-d-glucan from Poria cocos mycelia

(2010) Qilin Huang et al.   CARBOHYDRATE POLYMERS

Molecular Weight of β-Glucan Affects Physical Characteristics, In Vitro Bile Acid Binding, and Fermentation of Muffins

(2010) Hyun Jung Kim et al.   CEREAL CHEMISTRY

Studies of aggregation behaviours of cereal β-glucans in dilute aqueous solutions by light scattering: Part I. Structure effects

(2010) Wei Li et al.   FOOD HYDROCOLLOIDS

Preparation and evaluation of a novel wound dressing sheet comprised of β-glucan–chitosan complex

(2010) Kyoko Kofuji et al.   REACTIVE & FUNCTIONAL POLYMERS

Chain conformation and anti-tumor activities of phosphorylated (1→3)-β-d-glucan from Poria cocos

(2009) Xiaoyu Chen et al.   CARBOHYDRATE POLYMERS

Physicochemical properties and antitumor activities for sulfated derivatives of lentinan

(2009) Xiaohua Wang et al.   CARBOHYDRATE RESEARCH

Renaturation of triple helical polysaccharide lentinan in water-diluted dimethylsulfoxide solution

(2009) Xiaojuan Xu et al.   CARBOHYDRATE RESEARCH

Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products

(2009) U. Tiwari et al.   CEREAL CHEMISTRY

Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice

(2009) In Young Bae et al.   FOOD HYDROCOLLOIDS

Physicochemical and Hypocholesterolemic Characterization of Oxidized Oat β-Glucan

(2009) Seung Young Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carboxymethylated β-Glucan Derived from Poria cocos with Biological Activities

(2009) Yongjiang Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In VitroBile-Acid Binding and Fermentation of High, Medium, and Low Molecular Weight β-Glucan

(2009) Hyun Jung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure and chain conformation of β-glucan isolated fromAuricularia auricula-judae

(2008) Zhaocheng Ma et al.   BIOPOLYMERS

Microwave-assisted solubilization and solution properties of hyperbranched polysaccharide

(2008) Yongzhen Tao et al.   CARBOHYDRATE RESEARCH

Effect of different β-glucans on the gelatinisation and retrogradation of rice starch

(2008) Rawiwan Banchathanakij et al.   FOOD CHEMISTRY

Dietary modulation of immune function by β-glucans

(2007) Julia J. Volman et al.   PHYSIOLOGY & BEHAVIOR

Effects of gamma irradiation on the physical and structural properties of β-glucan

(2007) Eui-Hong Byun et al.   RADIATION PHYSICS AND CHEMISTRY