Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes
H Zhang, X Feng, S Liu, F Ren, J Wang - Innovative Food Science & …, 2023 - Elsevier
Whole grains and legumes are important sources of nutrients and have essential influences
in the human diet. However, the consumption of whole grains and legumes faces many …
in the human diet. However, the consumption of whole grains and legumes faces many …
[HTML][HTML] Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
X Qin, C Yang, J Si, Y Chen, J Xie, J Tang, X Dong… - Lwt, 2023 - Elsevier
Superfine grinding combined with L. paracasei fermentation was used for soluble dietary
fibers (SDFs) modification to produce high quality SDFs. SDFs from the peels of Shatianyou …
fibers (SDFs) modification to produce high quality SDFs. SDFs from the peels of Shatianyou …
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
R Spiess, S Jeske, M Arcari, C Denkel - Trends in Food Science & …, 2025 - Elsevier
Background: Dietary fibers are commonly categorized as water-soluble (SDF) or water-
insoluble (IDF) dietary fibers. SDF possesses more favorable techno-functional and textural …
insoluble (IDF) dietary fibers. SDF possesses more favorable techno-functional and textural …
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
X Qin, X Dong, J Tang, Y Chen, J Xie, Y Cheng… - Food Bioscience, 2023 - Elsevier
Ultrafine grinding treatment was used to treat grapefruit peel from Shatianyou, Majiayou,
Dabumiyou and Jinggangmiyou, subsequently structural properties and adsorption …
Dabumiyou and Jinggangmiyou, subsequently structural properties and adsorption …
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
H Li, X Wu, W Wu - International Journal of Biological Macromolecules, 2024 - Elsevier
To develop novel food-grade Pickering emulsion stabilizers, insoluble rice bran protein-
polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion …
polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion …
[HTML][HTML] Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread
Sugarcane fibre (SCF) is known as an insoluble dietary fibre and a by-product from sugar
manufacturing industry. The physicochemical and structural properties of SCF were modified …
manufacturing industry. The physicochemical and structural properties of SCF were modified …
[HTML][HTML] Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties …
F Wang, J Zeng, X Tian, H Gao, V Sukmanov - Lwt, 2022 - Elsevier
The bean dregs were treated by ultrafine grinding (U), high pressure (HP), microwave (M),
high temperature cooking (HTC) and their combination techniques (U-HP, UM and U-HTC) …
high temperature cooking (HTC) and their combination techniques (U-HP, UM and U-HTC) …
Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs
H Chen, J Wu, X Huang, X Feng, H Ji, L Zhao… - Frontiers in …, 2022 - frontiersin.org
Proteases are important for decomposition of proteins to generate peptides or amino acids
and have a broad range of applications in different industries. Herein, a gene encoding an …
and have a broad range of applications in different industries. Herein, a gene encoding an …
Effect of physical treatments on the functional and structural features of soluble dietary fiber from soybean dregs
H Wang, M Wang, J Zeng, H Gao… - Journal of the Science of …, 2024 - Wiley Online Library
BACKGROUND In this research, the effects caused by ultrafine grinding (U), high‐
temperature cooking (HTC), microwave (M) and combined treatment (U‐HTC, U‐M) were …
temperature cooking (HTC), microwave (M) and combined treatment (U‐HTC, U‐M) were …
Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods
C Tang, J Yang, F Zhang, J Kan, L Wu… - International Journal of …, 2022 - Wiley Online Library
The effects of high‐temperature cooking (HTC), high‐pressure homogenisation (HPH),
ultrasonic treatment (UT), and their combination (ie, UT–HTC, HPH–HTC, and UT–HPH) on …
ultrasonic treatment (UT), and their combination (ie, UT–HTC, HPH–HTC, and UT–HPH) on …