Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review-Reference-Cited by-同舟云学术

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Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review

Published:2024-03-16 Issue: Volume: Page:1-19
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Xu Meiqi¹²,Li Siman¹,Zou Yuan²,Yan Jingkun¹,Li Lin¹,Liu Yujia¹,Chen Siqian¹,Zhang Shuyan¹,Li Yiling¹,Chen Xu¹,Zhu Jie¹

Affiliation:

1. Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China

2. College of Food Science, South China agriculture university, Guangzhou, China

Funder

National Natural Science Foundation of China

Dongguan Social Science and Technology Development Key Project

ISTI, Dongguan University of Technology, China

Foundation for Innovation Team in Higher Education of Guangdong, China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2024.2326572

Reference88 articles.

1. Dietary fiber and its associations with depression and inflammation

2. Application and Development Prospects of Dietary Fibers in Flour Products

3. The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect

4. Dietary fibre in foods: a review

5. Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials

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