Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties

Oats and CVD risk markers: a systematic literature review

(2014) Frank Thies et al.   BRITISH JOURNAL OF NUTRITION

Processing of oats and the impact of processing operations on nutrition and health benefits

(2014) Eric A. Decker et al.   BRITISH JOURNAL OF NUTRITION

Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products

(2013) S M Tosh   EUROPEAN JOURNAL OF CLINICAL NUTRITION

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

Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight

(2012) Yolanda Brummer et al.   CEREAL 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

Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution

(2012) Melissa G. Y. Kwong et al.   Food & Function

Application of the Rapid Visco Analyzer (RVA) as an Effective Rheological Tool for Measurement of β-Glucan Viscosity

(2011) Tamer H. Gamel et al.   CEREAL CHEMISTRY

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

(2011) Alejandra Regand et al.   FOOD CHEMISTRY

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Effects of environment and variety on content and molecular weight of β-glucan in oats

(2011) Annica A.M. Andersson et al.   JOURNAL OF CEREAL SCIENCE

Extrusion process improves the functionality of soluble dietary fiber in oat bran

(2011) Min Zhang et al.   JOURNAL OF CEREAL SCIENCE

Bioactive oat β-glucan reduces LDL cholesterol in Caucasians and non-Caucasians

(2011) Thomas MS Wolever et al.   Nutrition Journal

Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

(2010) Thomas MS Wolever et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

(2010) Susan M. Tosh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response

(2009) Alejandra Regand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dissolution kinetics of water-soluble polymers: The guar gum paradigm

(2008) Qi Wang et al.   CARBOHYDRATE POLYMERS

Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

(2008) Susan M. Tosh et al.   CEREAL CHEMISTRY

ß-Glucan contents of groats of different oat cultivars in official variety, in organic cultivation, and in nitrogen fertilization trials in Finland

(2005) M. SAASTAMOINEN et al.   AGRICULTURAL AND FOOD SCIENCE