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