Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method-Reference-Cited by-同舟云学术

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Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

Published:2023 Issue: Volume:7 Page:100550
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Liu Hongcheng,Ainiwan Dilinuer,Liu Yingxu,Dong Xiaolan,Fan Hongxiu,Sun Tong,Huang Pingyun,Zhang Shanshan,Wang Dawei,Liu Tingting,Zhang Yanrong

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference49 articles.

1. Adsorption of methyl violet dye onto a prepared bio-adsorbent from date seeds: isotherm, kinetics, and thermodynamic studies;Ali;Heliyon,2022

2. The determination of pore volume and area distributions in porous substances. I. Computations from nitrogen isotherms;Barrett;J. Am. Chem. Soc.,1951

3. Adsorption behavior of carboxy- and amine-terminated magnetic beads for patulin: batch experiments in aqueous solution and apple juice;Bayrac;Food Res. Int.,2022

4. Adsorption of gases in multimolecular layers;Brunauer;J. Am. Chem. Soc.,1938

5. Adsorption of tetracyclines onto polyethylene microplastics: a combined study of experiment and molecular dynamics simulation;Chen;Chemosphere,2021

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1. Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder;Food Hydrocolloids;2024-12

2. Interactions between rice starch and flavor components and their impact on flavor;International Journal of Biological Macromolecules;2024-08

3. Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques;Journal of Food Composition and Analysis;2024-07

4. Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics;Food Chemistry;2024-07

5. Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage;Food Chemistry: X;2024-06

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