Preparation Optimization and Antioxidant Properties of the <i>β</i>-Glucan and Ferulic Acid/Quercetin Complex from Highland Barley (<i>Hordeum vulgare</i> var. <i>nudum</i>)

Preparation Optimization and Antioxidant Properties of the <i>β</i>-Glucan and Ferulic Acid/Quercetin Complex from Highland Barley (<i>Hordeum vulgare</i> var. <i>nudum</i>)

Polysaccharides and phenols are commonly co-localized in various plant-derived foods, including highland barley (<i>Hordeum vulgare</i> L. var. <i>nudum</i> Hook. f.). The interactions between these compounds can influence multiple characteristics of food products, including...

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Bibliographic Details
Main Authors: Yuanhang Ren, Yanting Yang, Mi Jiang, Wentao Gu, Yanan Cao, Liang Zou, Lianxin Peng
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
highland barley
ferulic acid
quercetin
<i>β</i>-glucan
phenol–polysaccharide complex
antioxidation
Online Access:https://www.mdpi.com/2304-8158/14/15/2712
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