Results 141 to 149 of about 46,096 (149)

β-Glucan Prepared From Spent Brewer's Yeast as a Fat Replacer in Mayonnaise

Food Hydrocolloids, 2006
Manop Suphantharika, Pimon Jamnong
exaly  

Viscosity of β-Glucan From Oat Products at the Intestinal Phase of the Gastrointestinal Model

Food Hydrocolloids, 2020
Tuula Sontag-Strohm, Noora Mäkelä
exaly  

Maillard Reaction of Oat β-Glucan and the Rheological Property of Its Amino Acid/Peptide Conjugates

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

Plasma (1→3)-β-D-Glucan Measurement in Diagnosis of Invasive Deep Mycosis and Fungal Febrile Episodes

Lancet, The, 1995
A Horiuchi, T Obayashi, S Kohno
exaly  

Structural Characterization and Anti-Inflammatory Activity of a Linear β-d-Glucan Isolated From Pleurotus sajor-Caju

Carbohydrate Polymers, 2014
Cristiane Hatsuko Baggio, Guilherme Lanzi Sassaki, Sueli Angelo Furlan   +2 more
exaly  

Immunostimulatory Activities of β-d-Glucan From Ganoderma lucidum

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

Rheological Investigations of Beta Glucan Functionality: Interactions With Mucin

Food Hydrocolloids, 2019
Christos Ritzoulis, Jianshe Chen
exaly  

The Antioxidant Activities of Six (1 → 3)-β-d-Glucan Derivatives Prepared From Yeast Cell Wall

International Journal of Biological Macromolecules, 2017
Gangliang Huang, Qilin Tang, Shiqi Huang
exaly  

Physical, Chemical and Flavour Quality of Non-Fat Yogurt as Affected by a β-Glucan Hydrocolloidal Composite During Storage

Food Hydrocolloids, 2008
exaly