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Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism

dc.contributor.authorGrundy, Myriam
dc.contributor.authorMcClements, D. J.
dc.contributor.authorBallance, Simon
dc.contributor.authorWilde, Peter J.
dc.date.accessioned2018-05-22T07:19:29Z
dc.date.available2018-05-22T07:19:29Z
dc.date.created2018-05-18T12:21:25Z
dc.date.issued2018
dc.identifier.citationFood Hydrocolloids. 2018, 83 253-264.
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/11250/2498629
dc.language.isoeng
dc.titleInfluence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism
dc.title.alternativeInfluence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber253-264
dc.source.volume83
dc.source.journalFood Hydrocolloids
dc.identifier.doi10.1016/j.foodhyd.2018.05.018
dc.identifier.cristin1585573
dc.relation.projectNorges forskningsråd: 262300
cristin.unitcode7543,3,1,0
cristin.unitnameMat og helse
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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