“…Superfine grinding technology is an effective food‐processing technology for making superfine powder with outstanding properties such as high solubility, dispersion, adsorption, chemical reactivity and fluidity (Wu et al ., ). To date, the superfine grinding technology has also been applied in biotechnology (Wu et al ., ) and foodstuffs, such as hull‐less barley powder (Zhu et al ., ), Qingke flour DF (Du et al ., ), wine grape pomace DF (Zhu et al ., ), Qili powder (Zhaoa et al ., ) and nanopowdered Korean white ginsengs (Lee et al ., ). The decrease in particle sizes might increase the particle surface area and cause the release of some antioxidant compounds (Rosa et al ., ).…”