
The impact of oat structure and β-glucan on in vitro lipid digestion
Keywords: BG1; oat β-glucan of high MW; BG2; oat β-glucan of medium MW; BG32; oat bran rich in β-glucan; FFA; free fatty acids; MW; molecular weight; WPI; whey protein isolates; Oat β-glucan; Lipolysis; In vitro digestion; Viscosity; Oat structure; Molecular we