Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion

Zhao, Lei; Zhao, Xiujie; Yang, Guifei; Liu, Tongxun; Guo, Qingbin; Zhao, Mouming; Zhao, Qiangzhong

doi:10.1016/j.foodhyd.2024.109943

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.109943

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Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion

Lei Zhao,

Xiujie Zhao,

Guifei Yang

et al.

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Cited by 9 publications

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Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion

Cited by 9 publications

References 42 publications

Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation

Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation

Enhancement of physicochemical, in vitro hypoglycemic, hypolipidemic, antioxidant and prebiotic properties of oat bran dietary fiber: Dynamic high pressure microfluidization

Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties

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