Insight into the insoluble dietary fiber from quinoa bran on the physicochemical and in vitro digestibility properties of quinoa starch: from perspective of bound phenolics removal

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 15 September 2025

Source: LWT, Volume 232

Author(s): Xiaojiang Wu, Meiqi Dong, Jingnan Xiao, Yajing Cao, Daiyan Chao, Jianxin Chai, Li Ma, Chengmei Liu, Liangliang Zhang, Jianguo Xu

Publication date: 15 September 2025Source: LWT, Volume 232Author(s): Xiaojiang Wu, Meiqi Dong, Jingnan Xiao, Yajing Cao, Daiyan Chao, Jianxin Chai, Li Ma, Chengmei Liu, Liangliang Zhang, Jianguo Xu Read More

Related posts:

Default ThumbnailEffect of sodium chloride on the visual appearance, gelling properties and structural characteristics of gelatin-low acyl gellan gum Default ThumbnailNovel formulated food for the elderly regulates specific gut bacterial taxa and improves host physiology Default ThumbnailUnlocking key odor-active compounds in cold-pressed, roasted, microwaved and steam-exploded flaxseed oils using a sensomics approach Default ThumbnailLaser-assisted 3D printing for localized coagulation of minced shrimp Default ThumbnailLong-term fermented organic fertilizer application reduce urea nitrogen-15 loss from plastic shed agricultural soils Default ThumbnailRegulating the physical and oxidative stabilities of camellia oil in water emulsions by interfacial engineering of intermolecular interaction between soya bean lecithin and polyphenols