Abstract: : β-Glucan derived from cereals is a crucial dietary fiber primarily found in pastes, sub-pastes, and endosperm of cereals, which has a positive impact on human health. The integration of cereal β-glucan in the food industry is widespread due to its proven effectiveness in preventing diabetes, reducing the incidence of cardiovascular disease, modulating intestinal microbiota, and enhancing immune cell function. This comprehensive review thoroughly examines the extraction, isolation, purification, structure, and biological properties of cereal β-glucans. Furthermore, the article explores the utilization of cereal β-glucans in dairy, bakery, and meat products. It provides a comprehensive overview of current research in this field, addressing both challenges and solutions, while laying the theoretical foundations for future advancements in incorporating cereal β-glucan-based foods.