Related references
Note: Only part of the references are listed.Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability
Ruihong Dong et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate
Antonela G. Garzon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles
Zhiyuan Ma et al.
FOOD HYDROCOLLOIDS (2022)
Structures, physicochemical properties, and hypoglycemic activities of soluble dietary fibers from white and black glutinous rice bran: A comparative study
Kai Hu et al.
FOOD RESEARCH INTERNATIONAL (2022)
Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch
Babatunde Olawoye et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Ultracentrifugal milling and steam heating pretreatment improves structural characteristics, functional properties, and in vitro binding capacity of cellulase modified soy okara residues
Qiang Wang et al.
FOOD CHEMISTRY (2022)
Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies
Maria Angeles Rivas et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein
Niharika Sachdev et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Plant-sourced intrinsic dietary fiber: Physical structure and health function
Wangyan Qin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV
Mingxia Wu et al.
FOOD BIOSCIENCE (2021)
Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α-amylase
Jigang Zhang et al.
JOURNAL OF FOOD SCIENCE (2021)
Effect of four modification methods on adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre
Yajun Zheng et al.
FOOD RESEARCH INTERNATIONAL (2021)
Mechanism of lipid metabolism regulation by soluble dietary fibre from micronized and non-micronized powders of lotus root nodes as revealed by their adsorption and activity inhibition of pancreatic lipase
Huanhuan Chen et al.
FOOD CHEMISTRY (2020)
Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion
Kanghui He et al.
FOOD CHEMISTRY (2020)
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
Derong Lin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of carboxymethylation, acidic treatment, hydroxypropylation and heating combined with enzymatic hydrolysis on structural and physicochemical properties of palm kernel expeller dietary fiber
Yajun Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Physical, thermal, mechanical and barrier properties of pearl millet starch films as affected by levels of acetylation and hydroxypropylation
Marium Shaikh et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Modification of foxtail millet (Setaria italica) bran dietary fiber by xylanase-catalyzed hydrolysis improves its cholesterol-binding capacity
Yu Zhu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds
Alejandra Bermudez-Oria et al.
FOOD CHEMISTRY (2019)
Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking
Tem Thi Dang et al.
FOOD HYDROCOLLOIDS (2019)
Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content
Yi Shen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient
Mei Hua et al.
FOOD CHEMISTRY (2019)
Production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave-assisted alkaline treatments
D. I. Llanes Gil-Lopez et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution
Meng-Yun Zhang et al.
FOOD CHEMISTRY (2019)
Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
Jiaxi Chu et al.
FOOD CHEMISTRY (2019)
Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure
Guoyong Yu et al.
FOOD CHEMISTRY (2018)
Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution
Yajun Zheng et al.
FOOD CHEMISTRY (2018)
Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum)
Marcin Andrzej Kurek et al.
FOOD HYDROCOLLOIDS (2018)
Effect of dual modification with hydroxypropylation and cross -linking on physicochemical properties of taro starch
Bidyut Jyoti Hazarika et al.
CARBOHYDRATE POLYMERS (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)
Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities
Priyatharini Ambigaipalan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin-Ciocalteu method
Cecilia Velazquez Vazquez et al.
FOOD CHEMISTRY (2015)
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch et al.
FOOD CHEMISTRY (2011)
Effects of Hydroxypropylation on the Functional Properties of Psyllium
Wei Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Share Paper
