Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion-Reference-Cited by-同舟云学术

Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion

Published:2020-04-29 Issue:9 Volume:100 Page:3658-3665
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Bi Chong‐Hao¹^ORCID,Yan Zi‐Ming¹,Wang Peng‐Lin¹,Alkhatib Ahmed¹,Zhu Jia‐Yi²,Zou Hao‐Chen³,Sun Dong‐Yu⁴,Zhu Xin‐Di⁴,Gao Fei⁴⁵,Shi Wen‐Tian¹,Huang Zhi‐Gang¹

Affiliation:

1. School of Materials Science and Mechanical EngineeringBeijing Technology and Business University Beijing China

2. Department of Mechanical Engineering, Hong Kong Polytechnic University Kowloon Hong Kong

3. Faculty of Engineering and Physical Sciences, University of Southampton Southampton UK

4. College of EngineeringChina Agricultural University Beijing China

5. University of Oxford Oxford UK

Funder

Natural Science Foundation of Beijing Municipality

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10398

Reference27 articles.

1. Citrus peel as a source of functional ingredient: a review;Rafiq S;Journal of the Saudi Society of Agricultural Sciences,2016

2. Soluble and Insoluble Dietary Fiber Content and Composition in Oat

3. Soluble and insoluble fiber influences on cancer development

4. Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages

5. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

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