| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539164 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Oxidation of β-glucan. ⺠The carbonyl and carboxyl groups were increased. ⺠The cholic acid binding capacity was increased. ⺠After chemic digestion, the available glucose of the oxidised β-glucan was increased. ⺠The viscosity and hardness of the β-glucan gels were decreased.
Related Topics
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Chemistry
Analytical Chemistry
Authors
Fernanda Aline de Moura, Juliane Mascarenhas Pereira, Débora Oliveira da Silva, Elessandra da Rosa Zavareze, Angelita da Silveira Moreira, Elizabete Helbig, Alvaro Renato Guerra Dias,