Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends-Reference-Cited by-同舟云学术

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Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends

Published:2018-09 Issue: Volume:82 Page:424-433
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

AlHasawi Fatemah M.,Fondaco Derrick,Corradini Maria G.,Ludescher Richard D.,Bolster Douglas,Chu YiFang,Chung Yongsoo,Johnson Jodee,Rogers Michael A.

Funder

PepsiCo

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference68 articles.

1. Rheology of wheat starch–milk–sugar systems: Effect of starch concentration, sugar type and concentration, and milk fat content;Abu-Jdayil;Journal of Food Engineering,2004

2. Effect of premeal consumption of whey protein and its hydrolysate on food intake and postmeal glycemia and insulin responses in young adults;Akhavan;American Journal of Clinical Nutrition,2010

3. In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats;AlHasawi;Food Hydrocolloids,2017

4. A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men;Araya;European Journal of Clinical Nutrition,2002

5. Mechanisms of action of beta-glucan in postprandial glucose metabolism in healthy men;Battilana;European Journal of Clinical Nutrition,2001

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1. Consumption of oatmeal and diabetes mellitus: A systematic literature review;IOP Conference Series: Earth and Environmental Science;2024-05-01

2. Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review;Trends in Food Science & Technology;2024-01

3. Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour;Legume Science;2023-02-10

4. An evolving view on food viscosity regulating gastric emptying;Critical Reviews in Food Science and Nutrition;2022-01-05

5. Designing healthier foods: Reducing the content or digestibility of key nutrients;Trends in Food Science & Technology;2021-12

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