Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

Food Hydrocolloids

Volumn 83, Issue , 2018, Pages 253-264

  Grundy, Myriam M L ^a,b   McClements, David J ^c   Ballance, Simon ^d   Wilde, Peter J ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

^d NOFIMA   (Norway)

Author keywords

Flocculation; Lipolysis; Molecular weight; Oat glucan; Viscosity

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ENZYMES; EXTRACTION; HYDRODYNAMICS; LIGHT SCATTERING; MOLECULAR WEIGHT; OSTWALD RIPENING; POLYSACCHARIDES; SUNFLOWER OIL; VISCOSITY;

DEPLETION FLOCCULATION; GLUCANS; HYDRODYNAMIC RADIUS; IN-VITRO MODELS; LIPID DIGESTIONS; LIPOLYSIS; MOLECULAR HYDRODYNAMICS; OAT Β-GLUCAN; OIL-IN-WATER; WATER EMULSION;

FLOCCULATION;

EID: 85054165919     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.05.018     Document Type: Article

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