Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions-Reference-Cited by-同舟云学术

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Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions

Published:2014 Issue:12 Volume:5 Page:3083-3095
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Espinal-Ruiz Mauricio¹²³⁴⁵,Parada-Alfonso Fabián¹²³⁴,Restrepo-Sánchez Luz-Patricia¹²³⁴,Narváez-Cuenca Carlos-Eduardo¹²³⁴,McClements David Julian⁵⁶⁷⁸⁹

Affiliation:

1. Departamento de Química

2. Facultad de Ciencias

3. Universidad Nacional de Colombia

4. AA 14490 Bogotá, Colombia

5. Food Biopolymers and Colloids Research Laboratory

6. Department of Food Science

7. University of Massachusetts

8. Amherst, USA

9. Department of Biochemistry

Abstract

Polysaccharides may decrease lipid digestion by promoting flocculation or gelation.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00615A

Reference53 articles.

1. Carbohydrate intake and obesity

2. Dietary fat and obesity: a review of animal, clinical and epidemiological studies

3. Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

4. Fabrication of Reduced Fat Products by Controlled Heteroaggregation of Oppositely Charged Lipid Droplets

5. Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions

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