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The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

Food chemistry, 2011-11, Vol.129 (2), p.297-304

2011

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High Molecular Weight Barley β-Glucan Alters Gut Microbiota Toward Reduced Cardiovascular Disease Risk

Frontiers in microbiology, 2016-02, Vol.7, p.129-129

2016

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Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota

Nutrition reviews, 2020-08, Vol.78 (Suppl 1), p.13-20

2020

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Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Food research international, 2015-01, Vol.67, p.117-125

2015

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Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

Food research international, 2010-03, Vol.43 (2), p.450-460

2010

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Effect of Varying Molecular Weight of Oat β-Glucan Taken just before Eating on Postprandial Glycemic Response in Healthy Humans

Nutrients, 2020-07, Vol.12 (8), p.2275

2020

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Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice

Nutrients, 2019-08, Vol.11 (8), p.1853

2019

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Quantitative characterization of the digestive viscosity profile of cereal soluble dietary fibers using in vitro digestion in Rapid ViscoAnalyzer

Carbohydrate polymers, 2020-11, Vol.248, p.116807-116807, Article 116807

2020

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Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response

British journal of nutrition, 2015-10, Vol.114 (8), p.1256-1262

2015

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Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk

Food science & technology, 2009-09, Vol.42 (7), p.1245-1252

2009

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Increasing oat β-glucan viscosity in a breakfast meal slows gastric emptying and reduces glycemic and insulinemic responses but has no effect on appetite, food intake, or plasma ghrelin and PYY responses in healthy humans: a randomized, placebo-controlled, crossover trial

The American journal of clinical nutrition, 2020-02, Vol.111 (2), p.319-328

2020

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Bioactive oat β-glucan reduces LDL cholesterol in Caucasians and non-Caucasians

Nutrition journal, 2011-11, Vol.10 (1), p.130-130, Article 130

2011

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Barley β-glucan reduces blood cholesterol levels via interrupting bile acid metabolism

British journal of nutrition, 2017-11, Vol.118 (10), p.822-829

2017

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Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

The American journal of clinical nutrition, 2010-10, Vol.92 (4), p.723-732

2010

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Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures

Food hydrocolloids, 2014-12, Vol.41, p.274-280

2014

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Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds

Food & function, 2022-04, Vol.13 (7), p.3894-3904

2022

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Processing of oat: the impact on oat's cholesterol lowering effect

Food & function, 2018-03, Vol.9 (3), p.1328-1343

2018

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Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition

Journal of agricultural and food chemistry, 2014-04, Vol.62 (14), p.3160-3167

2014

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Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans

Food chemistry, 2013-04, Vol.137 (1-4), p.83-91

2013

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High-Molecular-Weight β-Glucan Decreases Serum Cholesterol Differentially Based on the CYP7A1 rs3808607 Polymorphism in Mildly Hypercholesterolemic Adults

The Journal of nutrition, 2016-04, Vol.146 (4), p.720-727

2016

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Oat β-glucan depresses SGLT1- and GLUT2-mediated glucose transport in intestinal epithelial cells (IEC-6)

Nutrition research (New York, N.Y.), 2016-06, Vol.36 (6), p.541-552

2016

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Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

Food science & technology, 2015-01, Vol.60 (1), p.78-85

2015

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Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients

Foods, 2013-07, Vol.2 (3), p.338-349

2013

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Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults

British journal of nutrition, 2012-04, Vol.107 (7), p.1037-1047

2012

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Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response

Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.8831-8838

2009

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The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

High Molecular Weight Barley β-Glucan Alters Gut Microbiota Toward Reduced Cardiovascular Disease Risk

Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota

Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

Effect of Varying Molecular Weight of Oat β-Glucan Taken just before Eating on Postprandial Glycemic Response in Healthy Humans

Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice

Quantitative characterization of the digestive viscosity profile of cereal soluble dietary fibers using in vitro digestion in Rapid ViscoAnalyzer

Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response

Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk

Increasing oat β-glucan viscosity in a breakfast meal slows gastric emptying and reduces glycemic and insulinemic responses but has no effect on appetite, food intake, or plasma ghrelin and PYY responses in healthy humans: a randomized, placebo-controlled, crossover trial

Bioactive oat β-glucan reduces LDL cholesterol in Caucasians and non-Caucasians

Barley β-glucan reduces blood cholesterol levels via interrupting bile acid metabolism

Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures

Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds

Processing of oat: the impact on oat's cholesterol lowering effect

Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition

Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans

High-Molecular-Weight β-Glucan Decreases Serum Cholesterol Differentially Based on the CYP7A1 rs3808607 Polymorphism in Mildly Hypercholesterolemic Adults

Oat β-glucan depresses SGLT1- and GLUT2-mediated glucose transport in intestinal epithelial cells (IEC-6)

Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients

Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults

Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response

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