Accepted Manuscript Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing Niels A. Langenaeken, Charlotte F. de Schepper, David de Schutter, Christophe M. Courtin PII: S0308-8146(19)30843-X DOI: https://doi.org/10.1016/j.foodchem.2019.05.045 Reference: FOCH 24770 To appear in: Food Chemistry Received Date: 21 November 2018 Revised Date: 28 March 2019 Accepted Date: 7 May 2019 Please cite this article as: Langenaeken, N.A., de Schepper, C.F., de Schutter, D., Courtin, C.M., Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing, Food Chemistry (2019), doi: https://doi.org/10.1016/j.foodchem.2019.05.045 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.