The properties and formation mechanism of oat β-glucan mixed gels with different molecular weight composition induced by high-pressure processing

• Rui Fan ,

  Roles Funding acquisition, Investigation, Writing – original draft, Writing – review & editing

  * E-mail: fanruirf@bjmu.edu.cn (FR); caoxl@th.btbu.edu.cn (CX)

  ¶‡ This author is the first author on this work.

  Affiliations Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, P. R. China, Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, P. R. China

  http://orcid.org/0000-0002-6895-763X

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• Peihua Ma,

  Roles Investigation

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China

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• Dan Zhou,

  Roles Investigation

  Affiliation School of Life Science and Technology, Beijing University of Chemical Technology, Beijing, P. R. China

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• Fang Yuan,

  Roles Writing – review & editing

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China

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• Xueli Cao

  Roles Supervision

  * E-mail: fanruirf@bjmu.edu.cn (FR); caoxl@th.btbu.edu.cn (CX)

  Affiliation Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, P. R. China

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