Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …

Bioactive phenolic compounds in cereal grains are mainly located in the bran fraction and
covalently bound to indigestible polysaccharides. They have very low bioavailability …

Using cellulase, xylanase, and ball-milling, the influences of enzyme and enzyme-
micronization treatments on the structural and functional properties of rice bran dietary fiber …

Nanoemulsion-based edible coatings containing oregano essential oil (OEO) as
antimicrobial were applied onto low-fat cut cheese to extend its shelf life. Nanoemulsions …

Consumption of phytochemicals-rich foods shows the health effect on some chronic
diseases. However, the bioaccessibility of these phytochemicals is extremely low, and they …

Background Over the past decades, dynamic high pressure microfluidization (DHPM) has
been widely used in modification of biological macromolecules to overcome some inherent …

Modification of insoluble dietary fiber (IDF) for facilitating its applications has been
encouraged in food industry. IDF from soybean residues was treated by dynamic high …

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its
chemical composition, molecular structure, and degree of hydration, the behavior of DF may …

Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline
layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP) …

Dietary fiber has attracted interest due to its well-known physiological and functional
properties. Several sources of this compound have been evaluated; however, the use of non …