High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers

Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran

(2022) Chunhong Wei et al.   Frontiers in Nutrition

Effects of high‐hydrostatic pressure and high‐pressure homogenization on the biological activity of cabbage dietary fiber

(2022) Yu‐Rou Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Digestibility, bioaccessibility and bioactivity of compounds from algae

(2022) Mariana Demarco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation

(2022) Yejun Deng et al.   Food and Bioprocess Technology

In vitro fermentation of Bangia fusco-purpurea polysaccharide by human gut microbiota and the protective effects of the resultant products on Caco-2 cells from lipopolysaccharide-induced injury

(2022) Mingjing Zheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction

(2022) Wei Jia et al.   FOOD CHEMISTRY

Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars

(2021) Mei Deng et al.   Food Bioscience

Processed foods drive intestinal barrier permeability and microvascular diseases

(2021) Matthew Snelson et al.   Science Advances

Structural characterization and pro-angiogenic property of a polysaccharide isolated from red seaweed Bangia fusco-purpurea

(2021) Zedong Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract

(2021) Ningning Geng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber

(2021) Guanyi Peng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat

(2021) Hong Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties

(2021) Loredana Malafronte et al.   FOOD HYDROCOLLOIDS

Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds

(2021) Zohaib Hassan et al.   JOURNAL OF FOOD QUALITY

Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective

(2021) Tao Hong et al.   Food Chemistry-X

Beneficial effects of seaweed-derived dietary fiber: Highlights of the sulfated polysaccharides

(2021) Wenqi Huang et al.   FOOD CHEMISTRY

A low-molecular-weight ascophyllan prepared from Ascophyllum nodosum: Optimization, analysis and biological activities

(2020) Gang Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecox f. Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study

(2020) Kai Yang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Inhibitory effects of Lentinus edodes mycelia polysaccharide on α-glucosidase, glycation activity and high glucose-induced cell damage

(2020) Xiangyu Cao et al.   CARBOHYDRATE POLYMERS

Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment

(2020) Yanlan Liu et al.   FOOD CHEMISTRY

Effects of carboxymethylation, hydroxypropylation and dual enzyme hydrolysis combination with heating on physicochemical and functional properties and antioxidant activity of coconut cake dietary fibre

(2020) Yajun Zheng 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

Effect of high pressure homogenization on sugar beet pulp: Physicochemical, thermal and structural properties

(2020) Xin Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary fibre in gastrointestinal health and disease

(2020) Samantha K. Gill et al.   Nature Reviews Gastroenterology & Hepatology

Carbohydrate quality and human health: a series of systematic reviews and meta-analyses

(2019) Andrew Reynolds et al.   LANCET

The relevance of the pretreatment on the chemical modification of cellulosic fibers

(2019) Roberto Aguado et al.   CELLULOSE

Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/ functional properties of pear pomace and chemical composition of its soluble dietary fibre

(2019) Ling Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatment

(2019) Yue Zhang et al.   FOOD CHEMISTRY

Rice (Oryza sativa japonica) albumin hydrolysates suppress postprandial blood glucose elevation by adsorbing glucose and inhibiting Na+-d-glucose cotransporter SGLT1 expression

(2019) Shigenobu Ina et al.   Journal of Functional Foods

Effects of high-pressure homogenization on physical and thermal properties of citrus fiber

(2019) Dianbin Su et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Role of Advanced Glycation End Products in Aging and Metabolic Diseases: Bridging Association and Causality

(2018) Jyotiska Chaudhuri et al.   Cell Metabolism

Development of a Gulfweed‐Based Edible Coating Using High‐Pressure Homogenization and Its Application to Smoked Salmon

(2018) Su Yeon Kim et al.   JOURNAL OF FOOD SCIENCE

Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers

(2017) Xiao Hua et al.   FOOD CHEMISTRY

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

Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber

(2017) Johnson W. McRorie et al.   Journal of the Academy of Nutrition and Dietetics

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

(2016) Jing Qi et al.   FOOD HYDROCOLLOIDS

Dietary Advanced Glycation End Products and Their Role in Health and Disease

(2015) Jaime Uribarri et al.   Advances in Nutrition

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

(2014) Michael Hellwig et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Chemical profile, functional and antioxidant properties of tomato peel fiber

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

Dietary fibre in foods: a review

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