ReviewMolecules (Basel, Switzerland)2022
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Protein-β-Glucan Nanoparticle-Enriched Peach Juice: In Vitro Bioaccessibility, Metabolic Enzyme Inhibition, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture.Scientific reports · 2026Article
- From Cell Walls to Food Products: Health Benefits, Functional Properties and Future Challenges of Yeast β-Glucans.Nutrients · 2026Review
- Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review.Food chemistry: X · 2026Review
- Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile.Molecules (Basel, Switzerland) · 2025Article
- Enhanced heterotrophic β-glucan production from a UV-induced Euglena gracilis mutant screened using a novel method under optimized cultivation conditions.Biotechnology for biofuels and bioproducts · 2025Article
- Maternal Euglena gracilis supplementation alters sow and piglet gut microbiota, reduces diarrhea incidence, and enhances piglet growth.Animal microbiome · 2025Article
- The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate.Foods (Basel, Switzerland) · 2025Article
- Production of β-Glucans fromPolymers · 2025Article
- Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods.Comprehensive reviews in food science and food safety · 2025Review
- Beta-Glucans in Biotechnology: A Holistic Review with a Special Focus on Yeast.Bioengineering (Basel, Switzerland) · 2025Review
- Goat's Skim Milk Enriched withFoods (Basel, Switzerland) · 2025Article
- Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.Foods (Basel, Switzerland) · 2024Article
- Review
- Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research.Foods (Basel, Switzerland) · 2024Review
- Article
- Recent Advances in the Preparation, Structure, and Biological Activities of β-Glucan fromFoods (Basel, Switzerland) · 2023Review
- The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.