Investigation of Functional and Structural Properties of Insoluble Dietary Fiber From Sichuan Natural Fermented Pickles With Different Salting Treatments-Reference-Cited by-同舟云学术

Investigation of Functional and Structural Properties of Insoluble Dietary Fiber From Sichuan Natural Fermented Pickles With Different Salting Treatments

Published:2018-08-06 Issue:9-10 Volume:70 Page:1800047
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Jin Quan¹,Xie Fan¹,Luo Jing¹,Huang Xinyang¹,Wen Jing¹,Zhang Wenwei¹,Wu Jinhong¹,He Jiajuan¹,Wang Zhengwu¹

Affiliation:

1. Department of Food Science and EngineeringSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201800047

Reference49 articles.

1. New applications of fibres in foods: Addition to fishery products

2. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

3. Codex final definition of dietary fibre: issues of implementation

4. Dietary fiber and body weight

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