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PLoS ONE, ISSN 1932-6203, 07/2018, Volume 13, Issue 7, p. e0201133
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2016, Volume 52, pp. 275 - 288
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 08/2018, Volume 47, pp. 397 - 404
[Display omitted] •Functional beverage developed with oat beta-glucan (BG) or coenzyme Q10-impregnated BG (iBG).•Addition of citric acid had no effect on the... 
Beverage development | Coenzyme Q10-impregnated beta-glucan | Ideal profile method | Overall acceptability | Principle component analysis | Health information | RHEOLOGICAL PROPERTIES | OAT | WILLINGNESS | FOOD SCIENCE & TECHNOLOGY | PREVENTION | SENSORY CHARACTERISTICS | FOODS | PROFILE | DIETARY FIBER | HEALTH CLAIM | HYPERTENSION
Journal Article
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 02/2019, Volume 87, pp. 180 - 186
The shear and extensional rheology of β-glucan and mucin mixtures have been studied as to probe the functionality-related thickening effects of consumed... 
Mucin | β-Glucan | Food function | Extensional rheology | Shear rheology | Trouton ratio | MOLECULAR-WEIGHT | OAT | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | SALIVA | BARLEY | CHEMISTRY, APPLIED | beta-Glucan | Yuan (China) | Analysis | Investigations | Mucins
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 119, Issue 1, pp. 34 - 40
The purpose of this study is to determine the nutritional and sensory attributes of the yellow alkaline noodle (YAN) prepared from 30% matured green banana (... 
Banana flour | Dietary fibre | Oat β-glucan | Glycaemic index | Noodles | GLYCEMIC INDEX | QUALITY | FOOD SCIENCE & TECHNOLOGY | PASTA | Oat beta-glucan | FIBERS | NUTRITION & DIETETICS | RESISTANT STARCH | YELLOW-ALKALINE | CHEMISTRY, APPLIED | DIGESTIBILITY
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2020, Volume 308, p. 125670
Oat (Avena sativa L.) β-glucan is bound tightly to other components of the endosperm cell wall, which means that β-glucan extraction processes are complex and... 
5-Hydroxymethyl-2-furaldehyde | Subcritical-water extraction | Oats | Beta-glucan | BRAN | MOLECULAR-WEIGHT | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | WHEAT | NUTRITION & DIETETICS | TEMPERATURE | BARLEY | OPTIMIZATION | CHEMISTRY, APPLIED | Hydrolysis | Water | Flour - analysis | Solvents | Hot Temperature | Avena - chemistry | beta-Glucans - chemistry
Journal Article
FEMS Microbiology Ecology, ISSN 0168-6496, 06/2008, Volume 64, Issue 3, pp. 482 - 493
Journal Article