Funder
Key Research and Development Program of Hunan Province of China
National Natural Science Foundation of China
Key Research and Development Program of Jiangxi Province
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference87 articles.
1. Optimisation of total phenolic acids extraction from Mandarin peels using microwave energy: The importance of the Maillard reaction;Ahmad;Journal of Food Engineering,2012
2. Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble;Bader Ul Ain;Food Sciences and Nutrition,2019
3. Modification of barley dietary fiber through thermal treatments;Bader Ul Ain;Food Sciences and Nutrition,2019
4. An update on high hydrostatic pressure, from the laboratory to industrial applications;Bermúdez-Aguirre;Food Engineering Reviews,2010
5. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate;Beutinger;LWT- Food Science and Technology,2020
Cited by
80 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献