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Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate

Carbohydrate polymers, 2023-02, Vol.302, p.120405-120405, Article 120405

2023

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A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour

Cereal chemistry, 2024-05, Vol.101 (3), p.630-640

2024

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Physicochemical properties of A- and B-type granules isolated from waxy and normal hull-less barley starch

International journal of biological macromolecules, 2022-07, Vol.213, p.456-464

2022

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Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

Cereal chemistry, 2020-01, Vol.97 (1), p.39-52

2020

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Changes in shelf life and quality of fresh hull‐less barley noodles during storage

Cereal chemistry, 2019-11, Vol.96 (6), p.1148-1158

2019

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Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

Journal of food science, 2020-10, Vol.85 (10), p.3141-3149

2020

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Preparation, Physicochemical Properties, and Antioxidant Capacity of Edible Agar Films Containing Hull‐Less Barley Grass Polysaccharide Extracts

Starch, 2023-01, Vol.75 (1-2), p.n/a

2023

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Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion

Cereal chemistry, 2019-03, Vol.96 (2), p.391-404

2019

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Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

Cereal chemistry, 2018-07, Vol.95 (4), p.508-517

2018

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Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars

International journal of food science & technology, 2016-02, Vol.51 (2), p.509-518

2016

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Whole Tibetan Hull‐Less Barley Exhibit Stronger Effect on Promoting Growth of Genus Bifidobacterium than Refined Barley In Vitro

Journal of food science, 2018-04, Vol.83 (4), p.1116-1124

2018

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Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread

Foods, 2022-12, Vol.12 (1), p.155

2022

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Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties

Food chemistry, 2009-08, Vol.115 (3), p.982-988

2009

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The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties

Food chemistry, 2011-02, Vol.124 (4), p.1416-1422

2011

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Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

Food science & technology, 2024-11, Vol.212, p.117018, Article 117018

2024

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Structural characterization, antioxidant and immunomodulatory activities of a neutral polysaccharide from Cordyceps militaris cultivated on hull-less barley

Carbohydrate polymers, 2020-05, Vol.235, p.115969-115969, Article 115969

2020

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Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch

Journal of cereal science, 2020-09, Vol.95, p.103072, Article 103072

2020

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Starch granule-associated proteins of hull-less barley (Hordeum vulgare L.) from the Qinghai-Tibet Plateau in China

Journal of the science of food and agriculture, 2011-03, Vol.91 (4), p.616-624

2011

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Proteome analysis of Fusarium head blight in grains of naked barley (Hordeum vulgare subsp. nudum)

Proteomics (Weinheim), 2011-03, Vol.11 (5), p.972-985

2011

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The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1→3,1→4)-β- D-glucan levels

Journal of cereal science, 2004-11, Vol.40 (3), p.257-267

2004

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Elucidating the techno-functional, morphological and phenolic properties of hull less barley and buckwheat incorporated pasta

Food chemistry advances, 2022-10, Vol.1, p.100055, Article 100055

2022

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The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley

Food science & technology, 2022-01, Vol.154, p.112771, Article 112771

2022

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Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China

Journal of cereal science, 2015-09, Vol.65, p.43-47

2015

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Molecular properties and structural characterization of an alkaline extractable arabinoxylan from hull-less barley bran

Carbohydrate polymers, 2019-08, Vol.218, p.250-260

2019

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Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch

Carbohydrate polymers, 2023-03, Vol.303, p.120477-120477, Article 120477

2023

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Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate

A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour

Physicochemical properties of A- and B-type granules isolated from waxy and normal hull-less barley starch

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

Changes in shelf life and quality of fresh hull‐less barley noodles during storage

Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

Preparation, Physicochemical Properties, and Antioxidant Capacity of Edible Agar Films Containing Hull‐Less Barley Grass Polysaccharide Extracts

Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars

Whole Tibetan Hull‐Less Barley Exhibit Stronger Effect on Promoting Growth of Genus Bifidobacterium than Refined Barley In Vitro

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread

Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties

The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties

Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

Structural characterization, antioxidant and immunomodulatory activities of a neutral polysaccharide from Cordyceps militaris cultivated on hull-less barley

Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch

Starch granule-associated proteins of hull-less barley (Hordeum vulgare L.) from the Qinghai-Tibet Plateau in China

Proteome analysis of Fusarium head blight in grains of naked barley (Hordeum vulgare subsp. nudum)

The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1→3,1→4)-β- D-glucan levels

Elucidating the techno-functional, morphological and phenolic properties of hull less barley and buckwheat incorporated pasta

The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley

Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China

Molecular properties and structural characterization of an alkaline extractable arabinoxylan from hull-less barley bran

Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch

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