Extraction, fractionation, structural and physical characterization of wheat β-D-glucans

By Wei Li, S. Cui, Y. Kakuda. 2006

194 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/b90e204a81e32187a61f338a7e23fc533fd4cf78

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. S. Hey
2. P. Shewry

In Nutrition and Dietetics

1. S. Hey
2. P. Shewry

In Plant Science

1. S. Hey
2. P. Shewry

Citations in the corpus

• The contribution of wheat to human diet and health (2015, background): “However, it should be noted that oat and barley β- glucans differ from wheat β- glucan in their structures and properties, being much more soluble and giving more highly viscous solutions (Li et al. 2006; Lazaridou and Biliaderis 2007).”