The effect of colloid milling on the microstructure and functional properties of asparagus dietary fibre concentrates-Reference-Cited by-同舟云学术

The effect of colloid milling on the microstructure and functional properties of asparagus dietary fibre concentrates

Published:2022-11 Issue: Volume:169 Page:114013
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lu Yifeng,Kokje Tessa,Schutyser Maarten A.I.,Zhang Lu^ORCID

Funder

China Scholarship Council

Wageningen University and Research

Publisher

Elsevier BV

Subject

Food Science

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4. Utilization of food processing by-products in extrusion processing: A review;Dey;Frontiers in Sustainable Food Systems,2021

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1. Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling;Foods;2024-07-23

2. Modification of pea dietary fibre by superfine grinding assisted enzymatic modification: Structural, physicochemical, and functional properties;International Journal of Biological Macromolecules;2024-05

3. Linking particle morphology and functionality of colloid-milled dietary fibre concentrates from various plant sources;LWT;2023-08

4. Manipulating the kinetics and site of colonic fermentation with different fibre combinations – a review;International Journal of Food Science & Technology;2023-03-15