Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

(2019) Kenneth Kieserling et al.   FOOD HYDROCOLLOIDS

Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding

(2018) Yiting Guo et al.   FOOD CHEMISTRY

Physicochemical and functional properties of coconut ( Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution

(2018) Yajun Zheng et al.   FOOD CHEMISTRY

Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties

(2017) Ziqian Feng et al.   FOOD HYDROCOLLOIDS

Pectin impacts cellulose fibre architecture and hydrogel mechanics in the absence of calcium

(2016) Patricia Lopez-Sanchez et al.   CARBOHYDRATE POLYMERS

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

(2016) Meng-mei Ma et al.   FOOD CHEMISTRY

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

(2016) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

(2016) Cheng-mei Liu et al.   FOOD HYDROCOLLOIDS

High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

(2016) Elif Yildiz et al.   JOURNAL OF FOOD QUALITY

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

(2015) Xiaoguang Yan et al.   FOOD CHEMISTRY

Impact of high pressure homogenization modification of a cellulose based fiber product on water binding properties

(2014) Marco Ulbrich et al.   FOOD HYDROCOLLOIDS

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

(2014) A. Zamora et al.   Food Engineering Reviews

The impact of cellulose structure on binding interactions with hemicellulose and pectin

(2013) Jin Gu et al.   CELLULOSE

Rheology and composition of citrus fiber

(2013) Brock Lundberg et al.   JOURNAL OF FOOD ENGINEERING

Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation

(2013) Ye Chen et al.   JOURNAL OF FOOD ENGINEERING

Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall

(2012) G. Agoda-Tandjawa et al.   CARBOHYDRATE POLYMERS

Chlorine-free extraction of cellulose from rice husk and whisker isolation

(2011) Simone M.L. Rosa et al.   CARBOHYDRATE POLYMERS

Chemical profile, functional and antioxidant properties of tomato peel fiber

(2011) Inmaculada Navarro-González et al.   FOOD RESEARCH INTERNATIONAL

Thermogravimetric analysis as a new method to determine the lignocellulosic composition of biomass

(2010) Marion Carrier et al.   BIOMASS & BIOENERGY