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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.

Sodium alginate decreases the permeability of intestinal mucus (2015)
Journal Article
Mackie, A. R., Macierzanka, A., Aarak, K., Rigby, N. M., Parker, R., Channell, G. A., …Bajka, B. H. (2016). Sodium alginate decreases the permeability of intestinal mucus. Food Hydrocolloids, 52, https://doi.org/10.1016/j.foodhyd.2015.08.004

In the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability of the muc... Read More about Sodium alginate decreases the permeability of intestinal mucus.