| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543403 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠A model for the determination of the bile acid-binding of dietary fibres was developed. ⺠For some fibres clear correlations between viscosity and bile acid-binding were observed. ⺠Heat damaged oat fibre had good bile acid-binding despite of low viscosity. ⺠Bile acid-binding is not solely based on viscosity but also on additional binding forces.
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Authors
Christian Zacherl, Peter Eisner, Karl-Heinz Engel,