Abstract: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 functionalities of pea fiber. Different ISMS treatment intensity (0–120 MPa for one pass and 120 MPa for two passes) was applied to treat pea fiber. ISMS treatment induced the reduction in particle size and the transformati… Show more
“…Therefore, improving the quality and functional properties of insoluble dietary fibre through physical, chemical, and biological approaches is a prerequisite for its wide application in the food sector. He et al [27] used a microfluidizer system to improve the structures and functionalities of pea fibre. Cheng et al [28] investigated the effects of γ-irradiation on the structure and functional properties of pea fibre.…”
As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...]
“…Therefore, improving the quality and functional properties of insoluble dietary fibre through physical, chemical, and biological approaches is a prerequisite for its wide application in the food sector. He et al [27] used a microfluidizer system to improve the structures and functionalities of pea fibre. Cheng et al [28] investigated the effects of γ-irradiation on the structure and functional properties of pea fibre.…”
As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...]
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