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Peer-reviewedCC BY-NC-NDFood chemistry: X

Effect of superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility

  • Haoran Wang1
  • Tingjun Ma1
  • Lijuan Wang2
  • Lili Wang3
  • Yang Li3
  • Ju Qiu2
  1. 1College of Food Science and Engineering, Beijing University of Agriculture, Changping, Beijing 102206, PR China
  2. 2Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, PR China
  3. 3Institute 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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Cite

BibTeXRIS
BibTeX
@article{wang2026effect,
  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}},
  author = {Haoran Wang and Tingjun Ma and Lijuan Wang and Lili Wang and Yang Li and Ju Qiu},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13658863},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Effect of superheated steam treatment on endogenous β-glucan and gel properties of highland barley whole flour: Changes in gel structure and starch digestibility
AU  - Haoran Wang
AU  - Tingjun Ma
AU  - Lijuan Wang
AU  - Lili Wang
AU  - Yang Li
AU  - Ju Qiu
PY  - 2026
DA  - 2026/10/01
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13658863
SN  - 2590-1575
ER  -