The impact of oat structure and β-glucan on in vitro lipid digestion

Journal of Functional Foods

Volumn 38, Issue , 2017, Pages 378-388

  Grundy, Myriam M L ^a,b   Quint, Janina ^c   Rieder, Anne ^d   Ballance, Simon ^d   Dreiss, Cécile A ^e   Cross, Kathryn L ^b   Gray, Robert ^a   Bajka, Balazs H ^a   Butterworth, Peter J ^a   Ellis, Peter R ^a   Wilde, Peter J ^b  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b NORWICH RESEARCH PARK   (United Kingdom)

^c UNIVERSITY OF VIENNA   (Austria)

^d NOFIMA   (Norway)

^e KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

In vitro digestion; Lipolysis; Molecular weight; Oat structure; Oat glucan; Viscosity

Indexed keywords

EID: 85029675991     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.09.011     Document Type: Article

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