Combined Modification of Soluble Dietary Fibers from Apple Pomace by Steam Explosion and Enzymatic Hydrolysis to Improve its Structural, Physicochemical and Functional Properties

Improved high-solid loading enzymatic hydrolysis of steam exploded corn stalk using rapid room temperature γ-valerolactone delignification

(2021) Wenjie Sui et al.   INDUSTRIAL CROPS AND PRODUCTS

Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion

(2021) Xinyu Zhai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2021) Hairong Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls

(2021) Li Zhu et al.   FOOD CHEMISTRY

Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion

(2021) Yan Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

High solids all-inclusive polysaccharide hydrolysis of steam-exploded corn pericarp by periodic peristalsis

(2020) M.H.A. Khatun et al.   CARBOHYDRATE POLYMERS

Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity

(2020) Meng Shen et al.   JOURNAL OF FOOD SCIENCE

Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion

(2020) Hanzhen Qiao et al.   FOOD CHEMISTRY

The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics

(2020) Weijie Wu et al.   FOOD CHEMISTRY

Steam explosion modification on tea waste to enhance bioactive compounds' extractability and antioxidant capacity of extracts

(2019) Wenjie Sui et al.   JOURNAL OF FOOD ENGINEERING

The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Hydrothermal deglycosylation and deconstruction effect of steam explosion: application to high-valued glycyrrhizic acid derivatives from liquorice

(2019) Wenjie Sui et al.   FOOD CHEMISTRY

Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara

(2019) Bo Li et al.   FOOD HYDROCOLLOIDS

Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

(2019) Jiaxi Chu et al.   FOOD CHEMISTRY

Pilot-scale production of xylo-oligosaccharides and fermentable sugars from Miscanthus using steam explosion pretreatment

(2019) Rakesh Bhatia et al.   BIORESOURCE 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

Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough

(2018) Wenjie Sui et al.   FOOD HYDROCOLLOIDS

Modification of foxtail millet (Setaria italica) bran dietary fiber by xylanase-catalyzed hydrolysis improves its cholesterol-binding capacity

(2018) Yu Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice

(2017) Xianliang Luo et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw

(2017) Jin-Shun Lv 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

Improvement of Pectinase Production by Co-culture of Bacillus spp. Using Apple Pomace as a Carbon Source

(2017) Ceren Kuvvet et al.   Waste and Biomass Valorization

Physical structure changes of solid medium by steam explosion sterilization

(2016) Zhi-Min Zhao et al.   BIORESOURCE TECHNOLOGY

Economic and environmental aspects of steam-explosion pretreatment

(2016) Marek Vochozka et al.   Waste and Biomass Valorization

Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran

(2015) Jia Guo et al.   Food and Bioprocess Technology

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

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

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

Extrusion process improves the functionality of soluble dietary fiber in oat bran

(2011) Min Zhang et al.   JOURNAL OF CEREAL SCIENCE