Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties-Reference-Cited by-同舟云学术

Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties

Published:2023-07 Issue: Volume:413 Page:135609
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yijia,Wu Liangru,Zhang Fusheng,Zheng Jiong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Young bamboo culm: Potential food as source of fiber and starch;Felisberto;Food Research International,2017

4. Effect of thermal modifications of potato starch on its selected properties;Gryszkin;Food Hydrocolloids,2014

5. Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres;Gupta;International Journal of Food Sciences and Nutrition,2010

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