Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling-Reference-Cited by-同舟云学术

Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling

Published:2021-12-16 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Xiao Zhuqian¹^ORCID,Yang Xinyi¹,Zhao Wenwen¹,Wang Zhenzhen¹,Ge Qing¹

Affiliation:

1. Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16242

Reference54 articles.

1. Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses

2. Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion

3. Unique reactivity of nanoporous cellulosic materials mediated by surface-confined water

4. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate

5. Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan

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