Sodium ion interaction with psyllium husk (Plantago sp.)
(2016)
Journal Article
Jimoh, M., MacNaughtan, W., Williams, H., Greetham, D., Linforth, R., & Fisk, I. D. (2016). Sodium ion interaction with psyllium husk (Plantago sp.). Food and Function, 7(9), 4041-4047. https://doi.org/10.1039/C6FO00785F
The nature of and factors effecting sodium interactions with psyllium were investigated in vitro. In a batch extraction system, psyllium mucilage gel retained at least 50% of sodium across a range of concentrations (5–300 mg sodium per g psyllium) an... Read More about Sodium ion interaction with psyllium husk (Plantago sp.).