Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers-Reference-Cited by-同舟云学术

Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers

Published:2020 Issue:7 Volume:11 Page:5866-5874
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tudorache Mihaela¹²³⁴,McDonald Jean-Luc⁵⁶³⁴,Bordenave Nicolas¹²³⁴⁵^ORCID

Affiliation:

1. School of Chemistry and Biomolecular Sciences

2. Faculty of Sciences

3. University of Ottawa

4. Canada

5. School of Nutrition Sciences

6. Faculty of Health Sciences

Abstract

Water binding capacity and viscosity of soluble dietary fibers are known to be essential drivers of their nutritional benefits.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01200A

Reference40 articles.

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3. Oat β-Glucans: Physicochemistry and Nutritional Properties

4. Processing of oat: the impact on oat's cholesterol lowering effect

5. Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products

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