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Use of the extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans (2018)
Journal Article
Channell, G. A., Adams, G. G., Lu, Y., Gillis, R. B., Dinu, V., Grundy, M. M., …Harding, S. E. (2018). Use of the extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans. Scientific Reports, 8(1), Article 11809. https://doi.org/10.1038/s41598-018-29997-0

Beta 1–3, 1–4 glucans (“beta-glucans”) are one of the key components of the cell wall of cereals, complementing the main structural component cellulose. Beta-glucans are also an important source of soluble fibre in foods containing oats with claims o... Read More about Use of the extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans.