Beta Glucan: A Valuable Functional Ingredient in Foods

Effect of Muesli with 4 g Oat β-Glucan on Postprandial Blood Glucose, Gastric Emptying and Satiety in Healthy Subjects: A Randomized Crossover Trial

(2013) Joanna Hlebowicz et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Effect of Formulation and Processing Treatments on Viscosity and Solubility of Extractable Barley β-Glucan in Bread Dough Evaluated Under In Vitro Conditions

(2010) Stephanie Moriartey et al.   CEREAL CHEMISTRY

Extraction and characterization of β-d-glucan from oat for industrial utilization

(2010) Asif Ahmad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Carbohydrate-binding domains: multiplicity of biological roles

(2009) Daniel Guillén et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A controlled study of consumption of β-glucan-enriched soups for 2 months by type 2 diabetic free-living subjects

(2009) Christine Cugnet-Anceau et al.   BRITISH JOURNAL OF NUTRITION

Extraction of β-Glucan from Oat Bran in Laboratory Scale

(2009) Tina Immerstrand et al.   CEREAL CHEMISTRY

The protective effect of beta-1,3-D-glucan on taxol-induced hepatotoxicity: a histopathological and stereological study

(2009) Dilek Karaduman et al.   DRUG AND CHEMICAL TOXICOLOGY

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

(2009) A. Skendi et al.   FOOD CHEMISTRY

Influence of water and barley β-glucan addition on wheat dough viscoelasticity

(2009) Adriana Skendi et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and Hypocholesterolemic Characterization of Oxidized Oat β-Glucan

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

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

(2009) Roger Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Sulfation on the Physicochemical and Functional Properties of Psyllium

(2009) Wei Liu 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

RHEOLOGICAL AND PHYSICAL PROPERTIES OF LOW FAT CAKES PRODUCED BY ADDITION OF CEREAL β-GLUCAN CONCENTRATES

(2009) DANUSHA KALINGA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Oat β-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects

(2009) Eleanor J. Beck et al.   MOLECULAR NUTRITION & FOOD RESEARCH

High-molecular-weight barley β-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index

(2009) Pariyarath S. Thondre et al.   NUTRITION RESEARCH

Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures

(2008) Asif Ahmad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Immunity or Digestion

(2008) Yannick Pauchet et al.   JOURNAL OF BIOLOGICAL CHEMISTRY