{
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  "affiliations": [
    "College of Food Science and Engineering, Beijing University of Agriculture, Changping, Beijing 102206, PR China",
    "Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, PR China",
    "Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China"
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      "name": "Haoran Wang"
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      "name": "Tingjun Ma"
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      "name": "Lijuan Wang"
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    {
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      "name": "Lili Wang"
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      "name": "Yang Li"
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    {
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      "name": "Ju Qiu"
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  "pmcid": "PMC13658863",
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  "published": "2026-10-01",
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  "subjects": [],
  "title": "Effect of superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility",
  "title_text": "Effect of superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:35Z",
  "url": "https://research.draconitic.com/paper/bhv4wmf87ebbm",
  "venue": "Food chemistry: X",
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}