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Original

Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract

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Pages 87-94 | Published online: 06 Jul 2009

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Alvaro Ferreira-Lazarte, F. Javier Moreno & Mar Villamiel. (2021) Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models. Critical Reviews in Food Science and Nutrition 61:19, pages 3267-3278.
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C. B. J. Villarino, V. Jayasena, R. Coorey, S. Chakrabarti-Bell & S. K. Johnson. (2016) Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges. Critical Reviews in Food Science and Nutrition 56:5, pages 835-857.
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Articles from other publishers (35)

Tatiana Pereira, Sandrina Costa, Sónia Barroso, Paula Teixeira, Susana Mendes & Maria M. Gil. (2023) Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae. LWT, pages 115612.
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Anis N. Arzami, Danila Morais de Carvalho, Francisco Vilaplana, Frederick L. Stoddard & Kirsi S. Mikkonen. (2022) Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties. Future Foods 6, pages 100192.
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Rahil Malekipoor, Stuart K. Johnson & Rewati R. Bhattarai. (2022) Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products. Nutrients 14:14, pages 2845.
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Denisa Atudorei, Sorina Ropciuc & Georgiana Gabriela Codină. (2022) Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality. Agronomy 12:3, pages 667.
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Uma Tiwari & Enda Cummins. 2021. Pulse Foods. Pulse Foods 147 175 .
Ursula Kehlet, Lars Bager Christensen, Anne Raben & Margit D. Aaslyng. (2019) Physico‐chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. International Journal of Food Science & Technology 55:3, pages 1010-1017.
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Rizliya Visvanathan, Terrence Madhujith, Ashoka Gamage & Na Zhang. 2020. Pulses. Pulses 169 203 .
Naumann, Schweiggert-Weisz, Haller & Eisner. (2019) Retention of Primary Bile Acids by Lupin Cell Wall Polysaccharides Under In Vitro Digestion Conditions. Nutrients 11:9, pages 2117.
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Fatma Boukid, Emanuele Zannini, Eleonora Carini & Elena Vittadini. (2019) Pulses for bread fortification: A necessity or a choice?. Trends in Food Science & Technology 88, pages 416-428.
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Oswaldo Hernandez-Hernandez, Agustín Olano, Robert A. Rastall & F. Javier Moreno. (2019) In vitro Digestibility of Dietary Carbohydrates: Toward a Standardized Methodology Beyond Amylolytic and Microbial Enzymes. Frontiers in Nutrition 6.
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Anton M. Pluschke, Guangli Feng, Barbara A. Williams & Michael J. Gidley. (2018) Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and in vitro fermentation of sugar cane fibre . International Journal of Food Science & Technology 54:5, pages 1760-1768.
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Liezhou Zhong, Zhongxiang Fang, Mark L. Wahlqvist, Gangcheng Wu, Jonathan M. Hodgson & Stuart K. Johnson. (2018) Seed coats of pulses as a food ingredient: Characterization, processing, and applications. Trends in Food Science & Technology 80, pages 35-42.
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Susanne Naumann, Ute Schweiggert-Weisz, Stephanie Bader-Mittermaier, Dirk Haller & Peter Eisner. (2018) Differentiation of Adsorptive and Viscous Effects of Dietary Fibres on Bile Acid Release by Means of In Vitro Digestion and Dialysis. International Journal of Molecular Sciences 19:8, pages 2193.
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Miao Zhang, Bronwen Smith, Brian McArdle, Ramesh Chavan, Bryony James & Philip Harris. (2018) Dimensional Changes of Tracheids during Drying of Radiata Pine (Pinus radiata D. Don) Compression Woods: A Study Using Variable-Pressure Scanning Electron Microscopy (VP-SEM). Plants 7:1, pages 14.
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Stuart K. Johnson, Jonathan Clements, Casiana Blanca J. Villarino & Ranil Coorey. 2017. Gluten-Free Ancient Grains. Gluten-Free Ancient Grains 179 221 .
Sri Puvanesvari Gannasin, Noranizan Mohd. Adzahan, Shuhaimi Mustafa & Kharidah Muhammad. (2016) Techno-functional properties and in vitro bile acid-binding capacities of tamarillo ( Solanum betaceum Cav.) hydrocolloids. Food Chemistry 196, pages 903-909.
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Casiana Blanca Jucar Villarino, Vijay Jayasena, Ranil Coorey, Sumana Chakrabarti-Bell & Stuart Johnson. (2015) Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread. LWT - Food Science and Technology 61:2, pages 359-367.
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C.B.J. Villarino, V. Jayasena, R. Coorey, S. Chakrabarti-Bell & S.K. Johnson. (2015) The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads. LWT - Food Science and Technology 60:1, pages 435-443.
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Casiana Blanca Villarino, Vijay Jayasena, Ranil Coorey, Sumana Chakrabarti-Bell & Stuart Johnson. (2014) The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics. International Journal of Food Science & Technology 49:11, pages 2373-2381.
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Jun Yang, Anhong Xiao & Chunwei Wang. (2014) Novel development and characterisation of dietary fibre from yellow soybean hulls. Food Chemistry 161, pages 367-375.
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A J Wanders, M Mars, K J Borgonjen-van den Berg, C de Graaf & E J M Feskens. (2013) Satiety and energy intake after single and repeated exposure to gel-forming dietary fiber: post-ingestive effects. International Journal of Obesity 38:6, pages 794-800.
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Anita Fechner, Katrin Fenske & Gerhard Jahreis. (2013) Effects of legume kernel fibres and citrus fibre on putative risk factors for colorectal cancer: a randomised, double-blind, crossover human intervention trial. Nutrition Journal 12:1.
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Anne J. Wanders, Melliana C. Jonathan, Joost J. G. C. van den Borne, Monica Mars, Henk A. Schols, Edith J. M. Feskens & Cees de Graaf. (2012) The effects of bulking, viscous and gel-forming dietary fibres on satiation. British Journal of Nutrition 109:7, pages 1330-1337.
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Maree Brennan, J. Paul McLean, Clemens M. Altaner, John Ralph & Philip J. Harris. (2012) Cellulose microfibril angles and cell-wall polymers in different wood types of Pinus radiata. Cellulose 19:4, pages 1385-1404.
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Gustavo Guadagnucci Fontanari, José Paschoal Batistuti, Robison José da Cruz, Paulo Hilário Nascimento Saldiva & José Alfredo Gomes Arêas. (2012) Cholesterol-lowering effect of whole lupin (Lupinus albus) seed and its protein isolate. Food Chemistry 132:3, pages 1521-1526.
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Christian Zacherl, Peter Eisner & Karl-Heinz Engel. (2011) In vitro model to correlate viscosity and bile acid-binding capacity of digested water-soluble and insoluble dietary fibres. Food Chemistry 126:2, pages 423-428.
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Uma Tiwari & Enda Cummins. 2011. Pulse Foods. Pulse Foods 121 156 .
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J M Hodgson, Y P Lee, I B Puddey, S Sipsas, T R Ackland, L J Beilin, R Belski & T A Mori. (2010) Effects of increasing dietary protein and fibre intake with lupin on body weight and composition and blood lipids in overweight men and women. International Journal of Obesity 34:6, pages 1086-1094.
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James W. Woolnough, John A. Monro, Charles S. Brennan & Anthony R. Bird. (2008) Simulating human carbohydrate digestion in vitro : a review of methods and the need for standardisation . International Journal of Food Science & Technology 43:12, pages 2245-2256.
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Philip J. Harris & Bronwen G. Smith. (2006) Plant cell walls and cell-wall polysaccharides: structures, properties and uses in food products. International Journal of Food Science and Technology 41:s2, pages 129-143.
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Stuart K. Johnson, Veronica Chua, Ramon S. Hall & Amynta L. Baxter. (2007) Lupin kernel fibre foods improve bowel function and beneficially modify some putative faecal risk factors for colon cancer in men. British Journal of Nutrition 95:2, pages 372-378.
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