The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

By C. Brennan, L. J. Cleary. 2005

541 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6768df1b444f56fe6b4f6020d3a6d8527b0c8460

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. Philip J. Harris
2. Bin Du
3. Baojun Xu
4. Fengmei Zhu

In Nutrition and Dietetics

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

Citations in the corpus

• Functional food. Product development, marketing and consumer acceptance--a review. (2008, unknown): “Incorporation of beta-glucans with other soluble dietary fiber, into low-fat dairy products can make their mouthfeel, scoopability and sensory properties resemble those of full-fat products (Brennan & Cleary, 2005).”
• A critical review on production and industrial applications of beta-glucans (2016, methodology): “To determine the molecular-structural characteristics of isolated bglucans, the extraction procedures need to retain the integrity of bglucan molecules and to optimize the b-glucan yield and purity (Brennan & Cleary, 2005).”
• Plant cell walls and cell‐wall polysaccharides: structures, properties and uses in food products (2006, background): “These polysaccharides are particularly abundant in the cell walls of cereal grains (Fincher & Stone, 2004; Brennan & Cleary, 2005; Trethewey et al., 2005).”