Influence of homogenisation on the solution properties of oat β-glucan

Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

Athina Lazaridou, Costas G. Βiliaderis · Journal of Cereal Science · 2007 · 620 citations

Life Sciences, Biochemistry, Food Science +17

Modern aspects of emulsion science

B. Vincent, Zoltán Király, T.M. Obey · The Royal Society of Chemistry · 1998 · 530 citations

Engineering, Chemistry, Physics +14

Food Emulsions: Principles, Practice, and Techniques

Peter A. Williams · International Journal of Food Science & Technology · 2001 · 390 citations

Agriculture, Food Science, Nutritional Sciences +12

Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load

P. J. Wood, Michael Beer, G. Butler · British Journal Of Nutrition · 2000 · 271 citations · Full text

Agriculture, Biochemistry, Food Science +17

Molecular size effects on rheological properties of oat β-glucans in solution and gels

Athina Lazaridou, Costas G. Βiliaderis, Marta S. Izydorczyk · Food Hydrocolloids · 2003 · 247 citations

Life Sciences, Biochemistry, Materials Science +14