Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)‐β‐d‐Glucan Extracted from Oat Products by an In Vitro Digestion System

This publication has 14 references indexed in Scilit:

• Molecular Weight Distribution and (1→3)(1→4)‐β‐d‐Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars
  Cereal Chemistry Journal, 1997
• 13C CP/MAS NMR study of the interaction of bile acids with barley β-?-glucan
  Carbohydrate Polymers, 1996
• Content and solubility of mixed-linked (1→3), (1→4)-β-d-glucan in barley and oats during kernel development and storage
  Journal of Cereal Science, 1989
• Effect of oat gum on the physical properties of the gastrointestinal contents and on the uptake of D-galactose and cholesterol by rat small intestine in vitro
  British Journal of Nutrition, 1989
• Quantification of high molecular weight (1→3)(1→4)-β-d-glucan using Calcofluor complex formation and flow injection analysis. II. determination of total β-glucan content of barley and malt
  Carlsberg Research Communications, 1988
• Starchy foods and fiber: reduced rate of digestion and improved carbohydrate metabolism
  Scandinavian Journal of Gastroenterology, 1987
• ENZYMIC QUANTIFICATION OF (1→3) (1→4)-β-D-GLUCAN IN BARLEY AND MALT
  Journal of the Institute of Brewing, 1985
• The Mechanism of Action of Guar Gum in Improving Glucose Tolerance in Man
  Clinical Science, 1984
• ENZYMATIC DETERMINATION OF 1,3:1,4-β-GLUCANS IN BARLEY GRAIN AND OTHER CEREALS†
  Journal of the Institute of Brewing, 1978
• Effect of Insulin on Sterol and Fatty Acid Synthesis and Hydroxymethylglutaryl CoA Reductase Activity in Mammalian Cells Grown in Culture
  Proceedings of the National Academy of Sciences, 1974