Results 171 to 180 of about 55,410 (180)

Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates

Food Hydrocolloids, 2018
Huihuang Ding, Steve W Cui, Bin Xue
exaly  

β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise

Food Hydrocolloids, 2006
Manop Suphantharika
exaly  

Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan

Food Hydrocolloids, 2019
Jikui Wu, Bin Xue
exaly  

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

Food Hydrocolloids, 2008
Ali Adnan Hayaloglu
exaly  

Structural characterization and anti-inflammatory activity of a linear β-d-glucan isolated from Pleurotus sajor-caju

Carbohydrate Polymers, 2014
Fhernanda Ribeiro Smiderle, Cristiane Hatsuko Baggio, Andrea Caroline Ruthes   +2 more
exaly  

Extraction and characterization of β-d-glucan from oat for industrial utilization

International Journal of Biological Macromolecules, 2010
Asif Ahmad, Tahir Zahoor, Haq Nawaz
exaly  

Binding Capacity of a Barley β-d-Glucan to the β-Glucan Recognition Molecule Dectin-1

Journal of Agricultural and Food Chemistry, 2008
Rui Tada, Yoshiyuki Adachi, Ken-Ichi Ishibashi   +2 more
exaly  

Rheological investigations of beta glucan functionality: Interactions with mucin

Food Hydrocolloids, 2019
Christos Ritzoulis, Jianshe Chen
exaly  

Immunostimulatory activities of β-d-glucan from Ganoderma Lucidum

Carbohydrate Polymers, 2014
Jianguo Wang, Yahong Yuan, Tianli Yue
exaly  

A food additive with prebiotic properties of an α-d-glucan from Lactobacillus plantarum DM5

International Journal of Biological Macromolecules, 2014
Deeplina Das, Rwivoo Baruah, Arun Goyal   +2 more
exaly