Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches.

Wang X, Sun R, Wang X, Zhang X, Zeng S, Yang J, Jia L, Li J, Fan B, Liu J, Huang Y, Wang F, Wang L

Open source

DOI
10.1016/j.fochx.2025.103281
Published
2025 Dec
Container
Food chemistry: X
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1016/j.fochx.2025.103281,
  title = {Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches.},
  author = {Wang X and Sun R and Wang X and Zhang X and Zeng S and Yang J and Jia L and Li J and Fan B and Liu J and Huang Y and Wang F and Wang L},
  year = {2025},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2025.103281},
  url = {https://doi.org/10.1016/j.fochx.2025.103281}
}

RIS

TY  - JOUR
TI  - Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches.
AU  - Wang X
AU  - Sun R
AU  - Wang X
AU  - Zhang X
AU  - Zeng S
AU  - Yang J
AU  - Jia L
AU  - Li J
AU  - Fan B
AU  - Liu J
AU  - Huang Y
AU  - Wang F
AU  - Wang L
PY  - 2025
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2025.103281
UR  - https://doi.org/10.1016/j.fochx.2025.103281
ER  -

APA

X, W., R, S., X, W., X, Z., S, Z., J, Y., L, J., J, L., B, F., J, L., Y, H., F, W., & L, W. (2025). Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2025.103281

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