Composition, structural, physicochemical and functional properties of dietary fiber from different tissue parts of Shatianyu (Citrus grandis L. Osbeck)

Author:

Deng Mei,Ye Jiamin,Zhang Shuai,Zhang Ruifen,Lu Qi,Dong Lihong,Huang Fei,Jia Xuchao,Zhang Mingwei

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble;Ain;Food Science and Nutrition,2019

2. Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation;Bai;Food Chemistry X,2022

3. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate;Beutinger;LWT - Food Science and Technology,2019

4. Dietary fiber from fruit waste as a potential source of metabolites in maintenance of gut milieu during ulcerative colitis: A comprehensive review;Bhatt;Food Research International,2023

5. Dietary fibers from fruits and vegetables and their health benefits via modulation of gut microbiota;Cui;Comprehensive Reviews in Food Science and Food Safety,2019

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