Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)-Reference-Cited by-同舟云学术

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Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)

Published:2020-09 Issue: Volume:95 Page:103045
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Liu Jie,Wang Zongwei,Wang Ziyuan,Hao Yiming,Wang Yu,Yang Zihui,Li Wenxiang,Wang Jing

Funder

National Natural Science Foundation of China

Youth Scientist Innovation Team

Project of High-level Teachers in Beijing Municipal Universities

Beijing Technology and Business University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Food components in fractions of quinoa seed;Ando;Food Sci. Technol. Res.,2002

2. Food Additives;Branen,1990

3. Use of green chemistry methods in the extraction of dietary fibers from cactus rackets (Opuntia ficus indica): structural and microstructural studies;Cheikh Rouhou;Int. J. Biol. Macromol.,2018

4. Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root;Chen;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2018

5. Effect of wheat dietary fiber particle size during digestion in vitro on bile acid, faecal bacteria and short-chain fatty acid content;Dziedzic;Plant Foods Hum. Nutr.,2016

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