Related references
Note: Only part of the references are listed.Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment
Yanlan Liu et al.
FOOD CHEMISTRY (2021)
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)
Kunli Wang et al.
FOOD HYDROCOLLOIDS (2021)
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel
Jia-yi Huang et al.
FOOD HYDROCOLLOIDS (2021)
Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatment
Yue Zhang et al.
FOOD CHEMISTRY (2020)
Physicochemical, functional, and microstructural properties of modified insoluble dietary fiber extracted from rose pomace
Yuanyuan He et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Structural characterization and antioxidant activity of polysaccharide from four auriculariales
Yue Su et al.
CARBOHYDRATE POLYMERS (2020)
Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene
Meidong Gu et al.
FOOD HYDROCOLLOIDS (2020)
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel
Jiapan Gan et al.
FOOD HYDROCOLLOIDS (2020)
Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment
Yue Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods
Wenjiang Dong et al.
FOOD RESEARCH INTERNATIONAL (2020)
The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics
Weijie Wu et al.
FOOD CHEMISTRY (2020)
Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds
Julia dos Santos Opuski de Almeida et al.
FOOD BIOSCIENCE (2020)
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation
Mengyun Jia et al.
FOOD HYDROCOLLOIDS (2019)
Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed - A physicochemical approach
Malgorzata Moczkowska et al.
FOOD HYDROCOLLOIDS (2019)
Structural and Physicochemical Characteristics of Rice Bran Dietary Fiber by Cellulase and High-Pressure Homogenization
Fengying Xie et al.
APPLIED SCIENCES-BASEL (2019)
Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
Lesetja M. Mahloko et al.
HELIYON (2019)
Efficient extraction of pectin from sisal waste by combined enzymatic and ultrasonic process
Yishuo Yang et al.
FOOD HYDROCOLLOIDS (2018)
Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour
Gul Mali Khan et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2018)
Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran
Yu Zhu et al.
JOURNAL OF CEREAL SCIENCE (2018)
Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties
Guanghe Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments
Ya Wen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction
Weimin Zhang et al.
CARBOHYDRATE POLYMERS (2017)
Advances in the Functional Characterization and Extraction Processes of Dietary Fiber
Viridiana Tejada-Ortigoza et al.
FOOD ENGINEERING REVIEWS (2016)
The effect of extrusion processing on the physiochemical properties of extruded orange pomace
Ya-Ling Huang et al.
FOOD CHEMISTRY (2016)
Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
Meng-mei Ma et al.
FOOD CHEMISTRY (2016)
The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters
Junhong Song et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking
Lei Wang et al.
FOOD CHEMISTRY (2015)
In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace
Honggao Xu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Enzymolysis-ultrasonic assisted extraction, chemical characteristics and bioactivities of polysaccharides from corn silk
Shuhan Chen et al.
CARBOHYDRATE POLYMERS (2014)
Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue
Yan Jing et al.
FOOD CHEMISTRY (2013)
Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit
Homa Bagherian et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2011)
Extrusion process improves the functionality of soluble dietary fiber in oat bran
Min Zhang et al.
JOURNAL OF CEREAL SCIENCE (2011)
In vitro binding capacities of three dietary fibers and their mixture for four toxic elements, cholesterol, and bile acid
Ning Zhang et al.
JOURNAL OF HAZARDOUS MATERIALS (2011)
Dietary fibre from vegetable products as source of functional ingredients
R Rodriguez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng
CF Chau et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Valorization of cauliflower (Brassica oleracea L. var. botrytis) by-products as a source of antioxidant phenolics
R Llorach et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations
EMGL Nyman et al.
FOOD CHEMISTRY (2002)