Viscosity as Related to Dietary Fiber: A Review

By C. Dikeman, G. Fahey. Critical reviews in food science and nutrition, 2006

616 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2d6a32d3c1a620353855d24c5e8ed0bed6a9dd31

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. D. McClements
2. E. Decker
3. J. Weiss
4. Yeonhwa Park
5. C. Biliaderis
6. E. Dickinson
7. H. Feng
8. S. Kentish

In Nutrition and Dietetics

1. D. McClements

Citations in the corpus

• Potential Nutritional Benefits of Current Citrus Consumption (2013, background): “substrates including short-chain fatty acids that can be absorbed and provide energy [14,58].”
• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, background): “The term “dietary fiber” refers to a complex class of materials that includes non-digestible carbohydrates and lignin (Redgwell and Fischer, 2005; Dikeman and Fahey, 2006).”
• Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects (2007, background): “Therefore, if fibre decreases carbohydrate absorption and insulin secretion, it may also contribute indirectly to the hypocholesterolemic effects (Bell et al., 1999; Bourdon et al., 1999; Dikeman and Fahey, 2006; Wood, 2002).”