Abstract: Rheology is an important method to study the physicochemical properties of polysaccharides.The functional properties of β-glucan such as hypoglycemic and hypolipidemic were closely related to rheological properties.The rheological properties ofβ-glucan were determined by its structure and molecular weight, and influenced by external factors such as temperature, concentration and p H, as well as affected by processing and chemical modification. In this paper, the effects of the above mentioned factors on the rheological properties of cereal β-glucan are summarized.