ArticleFood chemistry: X2023
Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed, 9 citations in OpenAlex.
- Substitution of Wheat Flour with Modified Highland Barley Flour Affects Properties and Quality of Wheat Flour, Dough, and Noodles.Foods (Basel, Switzerland) · 2026Article
- Structural Characterization and Antioxidant Activity of Exopolysaccharide Produced from Beet Waste Residue byAntioxidants (Basel, Switzerland) · 2024Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of ultrasonic treatment on the structure, morphology and antioxidant activity of highland barley β-glucan (HBG) was investigated. Ultrasonic treatment for 30 min was demonstrated to improve the aqueous solubility of HBG, leading to a decrease in turbidity. Meanwhile, moderate ultrasound was found to obviously reduce the particle size distribution of HBG, and transform the entangled HBG molecules into flexible and extended chains, which reaggregated to form larger aggregates under long-time ultrasonication. The
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Registered trials
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