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Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System
In the food industry, the most prominent and concerned points in the application of dietary fiber are hydration properties and oil absorption capacity. The target of this work was to investigate the impact of a novel industry-scale microfluidizer system (ISMS) on the changing structures and function...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834372/ https://www.ncbi.nlm.nih.gov/pubmed/35159568 http://dx.doi.org/10.3390/foods11030418 |