Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida-Reference-Cited by-同舟云学术

Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida

Published:2020-07-15 Issue:12 Volume:55 Page:3533-3541
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zhou Dingpeng¹^ORCID,Liu Jing¹,Liu Shaowei¹,Liu Xue²,Tang Xiaozhi³,Lv Xueze⁴

Affiliation:

1. The State Key Laboratory of Bioreactor Engineering Department of Biological Engineering East China University of Science and Technology Shanghai200237China

2. College of Information and Electrical Engineering China Agricultural University Beijing100083China

3. College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing210046China

4. Beijing Animal Husbandry Station Beijing100101China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14686

Reference39 articles.

1. Functional properties of dietary fibre prepared from defatted rice bran

2. Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

3. Seasonal changes in lipid, fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand

4. Effect of soluble dietary fibre on postprandial blood glucose response and its potential as a functional food ingredient

5. Comparison of the Chemical Composition and Physicochemical Properties of Different Fibers Prepared from the Peel of Citrus sinensis L. Cv. Liucheng

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