Effects of barley and oat β-glucan structures on their rheological and thermal characteristics

► Cereal β-glucans were obtained with identical structural features but different DP3/DP4 ratio. ► Thermal transition temperatures of β-glucan decreased as this ratio increased. ► An oat β-glucan with the greatest proportion of DP4 exhibited the highest viscosity. ► DP4 and longer units in cereal β-glucan would enhance their solution viscosity and gel formation.