Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation
Author:
Funder
Svenska Forskningsrådet Formas
Vetenskapsrådet
Swedish Research Council Formas
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference43 articles.
1. Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres;Auffret;LWT - Food Science and Technology,1994
2. In vitro fermentation of neutral monosaccharides by ruminal and human fecal microflora;Barry;Acta Veterinaria Scandinavica Supplementum,1989
3. In vitro fermentation of legume cells and components: Effects of cell encapsulation and starch/protein interactions;Bhattarai;Food Hydrocolloids,2021
4. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages;Boukid;Trends in Food Science & Technology,2021
5. Dietary fibre effects on intestinal transit in man: Involvement of their physicochemical and fermentative properties;Cherbut;Food Hydrocolloids,1991
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