| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539020 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The physicochemical properties of β-glucan influence in vitro starch digestibility. ⺠As the viscosity of β-glucan increased, the starch digestibility was reduced. ⺠This effect correlates to β-glucan bioactivity in reducing glycemic responses. ⺠When the starch digestibility decreased, glucose responses were lowered. ⺠Higher reduction in glucose responses were found at higher β-glucan/starch ratios.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alejandra Regand, Zazeba Chowdhury, Susan M. Tosh, Thomas M.S. Wolever, Peter Wood,