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Reducing beta-glucan solubility in oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect
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The effects of concentrated barley β-glucan on blood lipids in a population of hypercholesterolaemic men and women
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Concentrated oat beta-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial
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Extraction, fractionation, structural and physical characterization of wheat β-D-glucans
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Solution and conformational properties of wheat β-D-glucans studied by light scattering and viscometry
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Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with β-glucans from oats or barley:: a randomised dose-controlled trial
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Water extractable (1→3,1→4)-β-D-glucans from barley and oats:: An intervarietal study on their structural features and rheological behaviour
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Content and molecular weight of extractable β-glucan in American and Swedish oat samples
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Structural characteristics and rheological properties of partially hydrolyzed oat β-glucan:: the effects of molecular weight and hydrolysis method
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Evaluation of structure in the formation of gels by structurally diverse (1→3)(1→4)-β-D-glucans from four cereal and one lichen species
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Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions
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JOURNAL OF CEREAL SCIENCE (2004)
Structural features of water soluble (1,3) (1,4)-β-D-glucans from high-β-glucan and traditional oat lines
M Colleoni-Sirghie et al.
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Dilute and semi-dilute solution properties of (1→3), (1→4)-β-D-glucan, the endospenn cell wall polysaccharide of oats (Avena sativa L.)
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Molecular size effects on rheological properties of oat β-glucans in solution and gels
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Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina
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Determination of β-glucan molecular weight using SEC with calcofluor detection in cereal extracts
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Preparation and characterization of molecular weight standards of low polydispersity from oat and barley (1 -> 3)(1 -> 4)-beta-D-glucan
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Fermentability of oat and wheat fractions enriched in β-glucan using human fecal inoculation
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Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities.: 1.: Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan
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Macromolecular characterisation of three barley β-glucan standards by size-exclusion chromatography combined with light scattering and viscometry:: an inter-laboratory study
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The hydrolysis of barley β-glucan by the cellulase EC 3.2.1.4 under dilute conditions is identical to that of barley solubilase
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Light microscopic investigations of cereal grains, doughs and breads
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Molecular weight, structure, and shape of oat (1→3),(1→4)-β-D-glucan fractions obtained by enzymatic degradation with lichenase
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Molecular weight dependency on the production of the TNF stimulated by fractions of rye (1→3),(1→4)-β-D-glucan
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Structural features of (1→3),(1→4)-β-D-glucan and arabinoxylan fractions isolated from rye bran
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Physicochemical properties and structural characterization by two-dimensional NMR spectroscopy of wheat β-D-glucan -: comparison with other cereal β-D-glucans
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