High-throughput β-glucan analyses and their relationship with beer filterability

Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer

(2016) M. Kupetz et al.   CARBOHYDRATE POLYMERS

Critical review of the methods of β-glucan analysis and its significance in the beer filtration process

(2015) M. Kupetz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Interactions between Dissolved β-Glucans and Medium-Chain Fatty Acid Ethyl Esters in Model Beer Solution and Their Impact on Filterability

(2015) M. Kupetz et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans

(2014) Gil-Ok Shin et al.   FOOD HYDROCOLLOIDS

Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley

(2014) Ombretta Marconi et al.   FOOD RESEARCH INTERNATIONAL

Lautering Performance Prediction from Malt by Combining Whole Near-Infrared Spectral Information with Lautering Process Evaluation as Reference Values

(2014) C. Holtz et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation

(2013) Heinrich Rübsam et al.   JOURNAL OF THE INSTITUTE OF BREWING

Modelling of Congo red adsorption on the hydrophobic surface of cellulose using molecular dynamics

(2012) Karim Mazeau et al.   CELLULOSE

Review of hypotheses for fouling during beer clarification using membranes

(2012) R.G.M. van der Sman et al.   JOURNAL OF MEMBRANE SCIENCE

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

(2011) Matilda Ulmius et al.   FOOD HYDROCOLLOIDS

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

Comparative spectroscopic and rheological studies on crude and purified soluble barley and oat β-glucan preparations

(2010) Mette S. Mikkelsen et al.   FOOD RESEARCH INTERNATIONAL

Interactions between Oat β-Glucan and Calcofluor Characterized by Spectroscopic Method

(2008) Jia Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY