Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch

Fiber extraction and energy recovery from Cocos nucifera Linn mesocarp residues employing steam explosion and anaerobic digestion

(2020) Bundit Inseemeesak et al.   INDUSTRIAL CROPS AND PRODUCTS

Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling properties

(2020) Yanming Ren et al.   CARBOHYDRATE POLYMERS

Comparative metabolomics analysis of the response to cold stress of resistant and susceptible Tibetan hulless barley (Hordeum distichon)

(2020) Chunbao Yang et al.   PHYTOCHEMISTRY

Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting

(2020) Seonmin Lee et al.   FOOD CHEMISTRY

Carbohydrate quality and human health: a series of systematic reviews and meta-analyses

(2019) Andrew Reynolds et al.   LANCET

High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality

(2019) Haiteng Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

(2019) Xiao‐Qing Deng et al.   CEREAL CHEMISTRY

Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat

(2018) Marcin Andrzej Kurek et al.   CARBOHYDRATE POLYMERS

Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content

(2018) Huifang Xie et al.   FOOD HYDROCOLLOIDS

Intact cellular structure in cereal endosperm limits starch digestion in vitro

(2018) Rewati R. Bhattarai et al.   FOOD HYDROCOLLOIDS

Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability

(2018) E. Aktas-Akyildiz et al.   JOURNAL OF CEREAL SCIENCE

Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars

(2018) Shang Lin et al.   JOURNAL OF CEREAL SCIENCE

Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

(2018) Kun Liu et al.   FOOD CHEMISTRY

Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

(2018) M.S. Blanco Canalis et al.   FOOD CHEMISTRY

Promising effects of β-glucans on glyceamic control in diabetes

(2018) Rukiye Bozbulut et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheological investigations of beta glucan functionality: Interactions with mucin

(2018) Bo Yuan et al.   FOOD HYDROCOLLOIDS

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.

(2017) Anne Rieder et al.   FOOD HYDROCOLLOIDS

Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy

(2017) Qian Li et al.   FOOD RESEARCH INTERNATIONAL

Impact of native form oat β-glucan on starch digestion and postprandial glycemia

(2017) Jie Zhang et al.   JOURNAL OF CEREAL SCIENCE

Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extract

(2017) Mette S. Mikkelsen et al.   JOURNAL OF CEREAL SCIENCE

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

Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis

(2017) Rewati R. Bhattarai et al.   Food & Function

Pysicochemical properties of Tibetan hull-less barley starch

(2016) Hanyu Yangcheng et al.   CARBOHYDRATE POLYMERS

Starch digestibility and bioactivity of high altitude hulless barley

(2016) Jessy Moza et al.   FOOD CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley

(2013) Qiong Zhao et al.   FOOD HYDROCOLLOIDS

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

Gastrointestinal Release of β-Glucan and Pectin Using an In Vitro Method

(2011) Matilda Ulmius et al.   CEREAL CHEMISTRY

Individual and Interactional Effects of β-Glucan, Starch, and Protein on Pasting Properties of Oat Flours

(2010) Yanjun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY