TY  -  
T1  - Gelation of cereal β-glucan at physiological conditions 
SN  -  /  
UR  - URN:NBN:fi:hulib-201901231143; http://hdl.handle.net/10138/298312 
T3  -  
A1  - Chen, Yike Jr 
A2  -  
PB  - Helsingin yliopisto 
Y1  - 2018 
LA  - eng 
AB  - Cereal β-glucan, or (1→3)(1→4)-β-D-glucan, has unique viscous and gelling properties, which are related to its physiological effects. The increased viscosity in human gastrointestinal tract by β-glucan is considered a key factor for its health benefits. However, the possible gelling ability of β-glucan in human intestine and its relation to the physiological functionality have not been investigated. The aims of this study were to investigate the possible structure formation of β-glucan at physio... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - Beta-glucan; Cereal; Oat; Barley; Gel; Phytate; Molecular weight; Food Science; Food Science; Food Science 
N1  -   
PP  -  
ER  -