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Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms

Wei Liang, Wenqing Zhao, Qian Lin, Xinyue Liu, Jie Zeng, Haiyan Gao, Wenhao Li

2024Food Chemistry14 citationsDOI

Topics & Concepts

Food scienceStarchFermentationLactobacillus plantarumChemistryRheologyResistant starchBranMaterials scienceRaw materialLactic acidBacteriaComposite materialOrganic chemistryGeneticsBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology
Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms | Litcius