Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf300786f
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1. Oat: unique among the cereals
2. Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects
3. Dietary fibre-rich oat-based products affect serum lipids, microbiota, formation of short-chain fatty acids and steroids in rats
4. Effects of Different Cereal Fibers on Cholesterol and Bile Acid Metabolism in the Syrian Golden Hamster
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