An insight into the full aspects of bound polyphenols in dietary fiber: Interaction, composition, function and foundation as well as alteration in food processing-Reference-Cited by-同舟云学术

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An insight into the full aspects of bound polyphenols in dietary fiber: Interaction, composition, function and foundation as well as alteration in food processing

Published:2025-09 Issue: Volume:485 Page:144553
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hou Chunyan,Chen Youkang,Zhang Wanting,Yu Jingjing,Ji Muhua,Cai Shuo,Guo Wenhao,Ji Xiaolong,Sun Lijun,Liu Xuebo,Wang Yutang

Funder

Natural Science Foundation of Shenzhen Municipality

Shanxi Provincial Key Research and Development Project

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference111 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Comparison of the bioactive potential of Roselle (Hibiscus sabdariffa L.) calyx and its by-product: Phenolic characterization by UPLC-QTOF MS(E) and their anti-obesity effect in vivo;Amaya-Cruz;Food Research International,2019

3. Role of gut microbiota metabolism and biotransformation on dietary natural products to human health implications with special reference to biochemoinformatics approach;Ansari;Journal of Traditional and Complementary Medicine,2023

4. Sweet cherry (Prunus avium) fibers extracted from microwave- and steam-blanched recovered fruits: Photo-antioxidant activity in milk proteins;Aramburu;Bioactive Carbohydrates and Dietary Fibre,2020

5. Polyphenols and Neurodegenerative Diseases: Potential Effects and Mechanisms of Neuroprotection;Arias-Sánchez;Molecules,2023

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