Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

By A. Lazaridou, C. Biliaderis. 2007

632 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/57b01e88137e4716dc3ff7dc760b4cefdebbddd5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Chanona‐Pérez
2. G. Calderón‐Domínguez
3. G. Gutiérrez-López
4. Bin Du
5. Baojun Xu
6. Fengmei Zhu

In Nutrition and Dietetics

1. Bin Du
2. Baojun Xu
3. Fengmei Zhu

Citations in the corpus

• A critical review on production and industrial applications of beta-glucans (2016, methodology): “The differences in b-glucan molecular weight estimates might come from the methods used for extraction and purification, aggregation phenomena and depolymerization events occurring during the extraction step (Lazaridou & Biliaderis, 2007).”
• Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure (2012, background): “It is known that Chia seed produces a polysaccharide gel when interacting with water (Bushway et al. 1981; Lin et al. 1994), which could be acting in a similar way as cereal oats, barley or rye β-glucans (Polaki et al. 2010; Lazaridou and Biliaderis 2007 ), which have been reported to be involved i”