The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility von Regand, Alejandra, Chowdhury, Zazeba, Tosh, Susan M., Wolever, Thomas M.S., Wood, Peter

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Freezing and ice recrystallization properties of sucrose solutions containing ice structuring proteins from cold-acclimated winter wheat grass extract von Regand, A, Goff, H.D

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Effect of trehalose on the glass transition and ice crystal growth in ice cream von Whelan, Anthony P, Regand, Alejandra, Vega, Cesar, Kerry, Joseph P, Goff, H. Douglas

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Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal von Tosh, Susan M, Brummer, Yolanda, Miller, S. Shea, Regand, Alejandra, Defelice, Cheryl, Duss, Ruedi, Wolever, Thomas M. S, Wood, Peter J

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Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response von Regand, Alejandra, Tosh, Susan M, Wolever, Thomas M. S, Wood, Peter J

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Structure and ice recrystallization in frozen stabilized ice cream model systems von Regand, Alejandra, Goff, H. Douglas

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Changing the ice in ice cream: There is potential for using natural ice-structuring proteins in ice cream von Goff, Douglas, Regand, Alejandra, Tharp, Bruce

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Changing the ice in ice cream von Goff, Douglas, Regand, Alejandra, Tharp, Bruce

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Gran Teatro, Córdoba. Noviembre-diciembre 2004 von Fundación Pública Municipal Gran Teatro

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