Mixed fermentation of navel orange peel by Trichoderma viride and Aspergillus niger: Effects on the structural and functional properties of soluble dietary fiber-Reference-Cited by-同舟云学术

Mixed fermentation of navel orange peel by Trichoderma viride and Aspergillus niger: Effects on the structural and functional properties of soluble dietary fiber

Published:2024-02 Issue: Volume:57 Page:103545
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Chenxi,Yao Jieqiong,Zhang Ting,Yang Kuimin^ORCID,Guo jiaying,Pan Siyi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference37 articles.

1. Dietary fiber from fruit waste as a potential source of metabolites in maintenance of gut milieu during ulcerative colitis: A comprehensive review;Bhatt;Food Research International,2023

2. Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus;Chen;Process Biochemistry,2021

3. Effect of soluble dietary fiber of navel orange peel prepared by mixed solid-state fermentation on the quality of jelly;Cheng;Foods,2023

4. Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues;Chen;LWT,2020

5. Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods;Dong;Food Research International,2020

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2. Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto;Food Research International;2024-11

3. Effects of Synergistic Application of Viscozyme L–Wet Ball Milling on Structural, Physicochemical and Functional Properties of Insoluble Dietary Fiber from Ginseng Residue;LWT;2024-09

4. Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods;Molecules;2024-01-19