Studies on oat gum [(1→3, 1→4)-β-D-glucan]: composition, molecular weight estimation and rheological properties
- 1 March 1995
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 9 (1) , 1-7
- https://doi.org/10.1016/s0268-005x(09)80188-4
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Oat Gum and β‐Glucan Extraction from Oat Bran and Rolled Oats: Temperature and pH EffectsJournal of Food Science, 1993
- Fractionation and viscometric characterization of a (1→3), (1→4)-β-d-glucan from oat, and universal calibration of a high-performance size-exclusion chromatographic system by the use of fractionated β-glucans, alginates and pullulansFood Hydrocolloids, 1991
- Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic indexJournal of Agricultural and Food Chemistry, 1990
- Isolation and Characterization of Hemicellulose and Cellulose from Sugar Beet PulpJournal of Food Science, 1988
- Partial chemical and physical characterisation of (1 → 3),(1 → 4)-β-d-glucans from oat (Avena sativa L.) aleuroneCarbohydrate Polymers, 1988
- Flow Properties of Solutions of Oat β-GlucansJournal of Food Science, 1987
- A thin-layer-chromatographic method for analysis of amino sugars in polysaccharide hydrolyzatesCarbohydrate Research, 1986
- Analysis of neutral sugar hydrolyzates of forage cell walls by high-pressure liquid chromatographyJournal of Agricultural and Food Chemistry, 1982
- Determination of molecular-weght distribution of chitosan by high-performance liquid chromatographyJournal of Chromatography A, 1976
- Über das Lichenin des Hafers II. Mitteilung Molekulargewichtsbestimmung und weitere Untersuchungen zur KonstitutionZeitschrift für Lebensmittel-Untersuchung und Forschung, 1955