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Yunzhen Zhang, Yueqin Li, Qiang Xia, Lianliang Liu, Zufang Wu & Daodong Pan. (2023) Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application. Critical Reviews in Food Science and Nutrition 63:19, pages 3895-3911.
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Yanqing Ma, Fayin Ye, Jia Chen, Jian Ming, Caiqiong Zhou, Guohua Zhao & Lin Lei. (2023) The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat. Food Hydrocolloids 140, pages 108666.
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Cheryl Jie Yi See Toh, Xinyan Bi, Hui Wen Lee, Michelle Ting Yun Yeo & Christiani Jeyakumar Henry. (2023) Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?. Frontiers in Nutrition 10.
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Ricardo Isaías, Ana Frias, Célia Rocha, Ana Pinto Moura & Luís Miguel Cunha. 2023. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
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Mirosław Słowiński, Joanna Miazek, Krzysztof Dasiewicz & Aneta Cegiełka. (2021) An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat. International Journal of Food Science & Technology 56:12, pages 6258-6267.
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João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza & Andrea Carla da Silva-Barretto. (2021) Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Science 175, pages 108433.
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Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero & Ana M. Herrero. (2020) Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel. Foods 9:12, pages 1847.
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