Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties

Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues

(2020) Jiajun Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation

(2019) Mengyun Jia et al.   FOOD HYDROCOLLOIDS

Hypoglycemic effect of dietary fibers from bamboo shoot shell: An in vitro and in vivo study

(2019) Yafeng Zheng et al.   FOOD AND CHEMICAL TOXICOLOGY

Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization

(2019) Vanesa Benitez et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea

(2019) Xiaoqiang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional properties and structural profiles of water-insoluble proteins from three types of tea residues

(2019) Zhongyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel

(2019) Jiapan Gan et al.   FOOD HYDROCOLLOIDS

Isolation, purification and physicochemical properties of polysaccharide from fruiting body of Hericium erinaceus and its effect on colonic health of mice

(2018) Xiao-Yin Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical and functional properties of dietary fiber from foxtail millet ( Setaria italic ) bran

(2018) Yu Zhu et al.   JOURNAL OF CEREAL SCIENCE

Comparisons of three modifications on structural, rheological and functional properties of soluble dietary fibers from tomato peels

(2018) Yuge Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2017) Ziqian Feng et al.   FOOD HYDROCOLLOIDS

Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction

(2017) Li Cheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Polysaccharide from Mesona chinensis : Extraction optimization, physicochemical characterizations and antioxidant activities

(2017) Lihua Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments

(2017) Ya Wen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2017) Vanesa Benítez et al.   Journal of Functional Foods

A new approach to synthesis of benzyl cinnamate: Optimization by response surface methodology

(2016) Dong-Hao Zhang et al.   FOOD CHEMISTRY

The effect of chemical treatment on the In vitro hypoglycemic properties of rice bran insoluble dietary fiber

(2016) Jing Qi et al.   FOOD HYDROCOLLOIDS

Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans

(2015) Lisa M. Lamothe et al.   FOOD CHEMISTRY

Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking

(2015) Lei Wang et al.   FOOD CHEMISTRY

In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace

(2015) Honggao Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder

(2015) Yi Chen et al.   Food & Function

Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger

(2015) Mohammad Namir et al.   Journal of Food Measurement and Characterization

Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk–tea beverage

(2014) Danyue Zhao et al.   FOOD CHEMISTRY

CODEX-aligned dietary fiber definitions help to bridge the ‘fiber gap’

(2014) Julie Miller Jones   Nutrition Journal

Analysis of monosaccharide composition of Cyclocarya paliurus polysaccharide with anion exchange chromatography

(2013) Jian-Hua Xie et al.   CARBOHYDRATE POLYMERS

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

Surface characterization of corn stalk superfine powder studied by FTIR and XRD

(2012) Xiaoyan Zhao et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

(2012) Tao Feng et al.   FOOD RESEARCH INTERNATIONAL

In vitro hypoglycemic and cholesterol lowering effects of dietary fiber prepared from cocoa (Theobroma cacao L.) shells

(2012) John Nsor-Atindana et al.   Food & Function

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

(2010) I. Mateos-Aparicio et al.   Innovative Food Science & Emerging Technologies

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

(2008) Vázquez-Ovando Alfredo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY