Wet media planetary ball milling remarkably improves functional and cholesterol-binding properties of okara-Reference-Cited by-同舟云学术

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Wet media planetary ball milling remarkably improves functional and cholesterol-binding properties of okara

Published:2021-02 Issue: Volume:111 Page:106386
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Tao,Yan Hui-Ling,Tang Chuan-He

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Guangzhou Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

2. Soy and cardiovascular disease: Cholesterol lowering and beyond;Anthony;Journal of Nutrition,2000

3. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng;Chau;Journal of Agricultural and Food Chemistry,2003

4. Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres;Chau;Journal of the Science of Food and Agriculture,2010

5. Improvement of the functionality of a potential fruit insoluble fibre by micron technology;Chau;International Journal of Food Science and Technology,2010

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1. Multivariate analysis of structural and functional properties of soluble dietary fiber from corn bran using different modification methods;Food Chemistry;2025-01

2. Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry;Food Hydrocolloids;2024-12

3. Effects of Synergistic Application of Viscozyme L–Wet Ball Milling on Structural, Physicochemical and Functional Properties of Insoluble Dietary Fiber from Ginseng Residue;LWT;2024-09

4. Characterization of bamboo shoot cellulose nanofibers modified by TEMPO oxidation and ball milling method and its application in W/O emulsion;LWT;2024-08

5. Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum;Foods;2024-07-24

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