Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods
Author:
Affiliation:
1. College of Food Science Southwest University Chongqing 400715 China
2. Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
3. China National Bamboo Research Center Hangzhou 310012 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15784
Reference42 articles.
1. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
2. Modification of barley dietary fiber through thermal treatments
3. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization
4. New insight into bamboo shoot (Chimonobambusa quadrangularis) polysaccharides: Impact of extraction processes on its prebiotic activity
5. Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food
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