Microstructure, constituents, and their relationship with quality and functionality of dietary fibers-Reference-Cited by-同舟云学术

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Microstructure, constituents, and their relationship with quality and functionality of dietary fibers

Published:2018 Issue: Volume: Page:193-216
ISSN:
Container-title:Food Microstructure and Its Relationship with Quality and Stability
language:
Short-container-title:

Author:

Chiewchan Naphaporn

Publisher

Elsevier

Reference89 articles.

1. Functional properties of dietary fiber prepared from defatted rice bran;Abdul-Hamid;Food Chem.,2000

2. Effect of high pressure processing on avocado slices;Allan;Innov. Food Sci. Emerg. Technol.,2013

3. The definition of dietary fiber;American Association of Cereal Chemists (AACC) Dietary Fiber Technical Committee;Cereal Foods World,2001

4. Dietary fiber content of selected foods;Anderson;Am. J. Clin. Nutr.,1988

5. Bile acids as carcinogens in human gastrointestinal cancers;Bernstein;Mutat. Res.,2005

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4. Interpenetrating network gels composed of gelatin and soluble dietary fibers from tomato peels;Food Hydrocolloids;2019-04

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