2McCleary B. V. Purification of (1 → 3)(1 → 4)-beta-D-glucan from barley flour [J]. Methods in Enzymology. 1988, 160:511--514.
3Bohm N, Kulicke W. M. Rheological studies of barley (1 →3)(1 → 4)-β-glucan in concentrated solution: investigation of viscoelastic flow behaviour in sol-state [J]. Carbohydr. Res.,1999,315:293-301.
4Cui W, Wood P. J, Weisz J, et al. Unique gelling properties of non-starch polysaccharides from pre-processed wheat bran [A]. In Gums and Stabilizers for the Food Industry [C].P. A. Williams and G. O. Phillips, eds. The Royal Society of Chemistry, 1998, 34--42.
5Knuckles B. E, Chiu M. M, Betschart A. A. β-glucan--enriched fraction from laboratory-scale dry milling and sieving of barley and oats [J]. Cereal Chem., 1992, 69 (2): 198--202.
6Malkki Y, Myllymaki O, Autio K, et al. Preparation and properties of oat bran concentrates [J]. Cereal Foods World,1992b, 37 (9): 693--700.
7Dawkins W. L, Nnanna I. A. Oat gum and β-glucan extraction from oats bran and rolled oats: Temperature and pH effects [J]. J. Food. Sci.. 1993, 58: 562--566.
8Feral Temelli. Extraction and functional properties of barley as affected by temperature and pH [J]. Journal of Food Science, 1997, 62(6): 1194--1201.
9Izydorczyk M. S, Storsley J. Labossiere D, et al. Variation in total and soluble β-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments [J]. J. Agric. Food. Chem., 2000, 48:982--989.
10Steve W. Cui. Cereal non-starch polysaccharide I:(1 →3)(1→ 4)-β-D-glucans [A]. Polysaccharide Gums From Agricultural Prouducts [C]. Steve W. Cui., 2001, 103--166.
