Diffusion and rheology characteristics of barley mixed linkage β-glucan and possible implications for digestion

► Beta-glucan is a soluble-fibre component of many cereal foods with various health benefits ascribed to slower diffusion and/or increased viscosity. ► Measurement of these properties shows that increased viscosity does not necessarily mean slower diffusion. ► Results are consistent with a functional role in retarding digestion and absorption processes in the small intestine.