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International Journal of Food Properties Volume 3, 2000 - Issue 2
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Original Articles

Flow behavior and functional properties of barley and oat water‐soluble β‐D‐glucan rich extractions

S. Tejinder Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India Phone: 091‐161‐401960 Ext. 305
,
K. Bhupinder Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
&
K. Harinder Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India
Pages 259-274 | Received 15 Nov 1999, Accepted 09 Feb 2000, Published online: 02 Sep 2009

Citations (9)

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Piotr Zarzycki & Aldona Sobota. (2015) Effect of pH on Apparent Viscosity of Wholemeal Oat Flour Water Dispersions. International Journal of Food Properties 18:2, pages 303-315.
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Articles from other publishers (8)

Wendy Sztupecki, Larbi Rhazi, Flore Depeint & Thierry Aussenac. (2023) Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review. Foods 12:14, pages 2693.
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Ramandeep Kaur, Minaxi Sharma, Dawei Ji, Min Xu & Dominic Agyei. (2019) Structural Features, Modification, and Functionalities of Beta-Glucan. Fibers 8:1, pages 1.
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Pei-Pei Zhang, Xin-Zhong Hu, Hong-Min Zhen, Chao Xu & Ming-Tao Fan. (2012) Oat β-Glucan Increased ATPases Activity and Energy Charge in Small Intestine of Rats. Journal of Agricultural and Food Chemistry 60:39, pages 9822-9827.
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Barbora Drzikova, Gerhard Dongowski & Erich Gebhardt. (2007) Dietary fibre-rich oat-based products affect serum lipids, microbiota, formation of short-chain fatty acids and steroids in rats. British Journal of Nutrition 94:6, pages 1012-1025.
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G. Dongowski, B. Drzikova, B. Senge, R. Blochwitz, E. Gebhardt & A. Habel. (2005) Rheological behaviour of β-glucan preparations from oat products. Food Chemistry 93:2, pages 279-291.
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Carmen M Tudorica, T Eirian R Jones, Victor Kuri & Charles S Brennan. (2004) The effects of refined barley β‐glucan on the physico‐structural properties of low‐fat dairy products: curd yield, microstructure, texture and rheology. Journal of the Science of Food and Agriculture 84:10, pages 1159-1169.
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S. Tejinder. (2003) Preparation and Characterization of Films Using Barley and Oat β-Glucan Extracts. Cereal Chemistry Journal 80:6, pages 728-731.
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Gerhard Dongowski, Mario Huth & Erich Gebhardt. (2007) Steroids in the intestinal tract of rats are affected by dietary-fibre-rich barley-based diets. British Journal of Nutrition 90:5, pages 895-906.
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