Microstructure, physicochemical and functional properties of Dendrobium officinale pomace and its total dietary fiber-Reference-Cited by-同舟云学术

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Microstructure, physicochemical and functional properties of Dendrobium officinale pomace and its total dietary fiber

Published:2023-04-04 Issue:4 Volume:17 Page:3927-3937
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Liu Weiwei,Jing Huijuan,Ma Chaoyang,Liu Chunhui,Lv Wenping^ORCID,Wang Hongxin^ORCID

Funder

National First-class Discipline Project of Food Science and Technology

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-01921-9.pdf

Reference56 articles.

1. J. Yang, M.T. Kuang, L. Yang, W. Huang, J.M. Hu, J. Ethnopharmacol. (2023). https://doi.org/10.1016/j.jep.2022.115912

2. W. Zhang, X.J. Liu, X. Sun, R.C. Han, N.J. Yu, J. Liang, A. Zhou, Molecules (2022). https://doi.org/10.3390/molecules27196654

3. W.Y. Zhou, W.Y. Tao, M.Z. Wang, W. Liu, J.R. Xing, Y. Yang, Food Chem. (2023). https://doi.org/10.1016/j.foodchem.2022.134211

4. M.H. Sui, S.M. Feng, G.D. Liu, B.L. Chen, Z.H. Li, P. Shao, Food Chem. (2023). https://doi.org/10.1016/j.foodchem.2022.134054

5. X.Y. Xu, C. Zhang, N. Wang, Y. Xu, G.Y. Tang, L. Xu, Y.B. Feng, Oxid. Med. Cell Longev. (2022). https://doi.org/10.1155/2022/6293355

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Structure, physicochemical and adsorption properties of insoluble dietary fiber from Lycium barbarum residue: A potential functional factor;Food Bioscience;2024-10

2. Structure, Physicochemical and Adsorption Properties of Insoluble Dietary Fiber from Lycium Barbarum Residue: A Potential Functional Factor;2024

3. Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties;Foods;2023-12-27

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