Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments-Reference-Cited by-同舟云学术

Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments

Published:2020-08-26 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Wang Lei¹^ORCID,Shen Cong²,Li Chao³^ORCID,Chen Jie¹

Affiliation:

1. College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China

2. School of Management Henan University of Technology Zhengzhou China

3. School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou China

Funder

National Natural Science Foundation of China

Doctoral Scientific Research Start-up Foundation from Henan University of Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14858

Reference40 articles.

1. Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products

2. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments