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The impact of oat structure and b-glucan on in vitro lipid digestion

dc.contributor.authorGrundy, Myriam
dc.contributor.authorQuint, Janina
dc.contributor.authorRieder, Anne
dc.contributor.authorBallance, Simon
dc.contributor.authorDreiss, Cecile A.
dc.contributor.authorCross, Kathryn L.
dc.contributor.authorGray, Robert
dc.contributor.authorBajka, Balazs H.
dc.contributor.authorButterworth, Peter J.
dc.contributor.authorEllis, Peter R.
dc.contributor.authorWilde, Peter J.
dc.date.accessioned2017-09-29T08:55:14Z
dc.date.available2017-09-29T08:55:14Z
dc.date.created2017-09-27T15:28:07Z
dc.date.issued2017
dc.identifier.citationJournal of Functional Foods. 2017, 38 378-388.
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/11250/2457435
dc.language.isoeng
dc.subjectOat b glucan
dc.subjectIn vitro digestion
dc.subjectLipolysis
dc.subjectViscosity
dc.titleThe impact of oat structure and b-glucan on in vitro lipid digestion
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.subject.nsiVDP::Landbruks- og fiskerifag: 900
dc.subject.nsiVDP::Agriculture and fisheries science: 900
dc.source.pagenumber378-388
dc.source.volume38
dc.source.journalJournal of Functional Foods
dc.identifier.doihttp://dx.doi.org/10.1016/j.jff.2017.09.011
dc.identifier.cristin1499047
dc.relation.projectNofima AS: 201301
dc.relation.projectNorges forskningsråd: 225352
dc.relation.projectNorges forskningsråd: 262300
dc.relation.projectNofima AS: 201701
cristin.unitcode7543,3,1,0
cristin.unitnameMat og helse
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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