Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion
Yang Li, Mengli Li, Lili Wang, Zaigui Li
Topics & Concepts
BranChemistryFerulic acidFood scienceDigestion (alchemy)Particle sizeStarchAntioxidantPhenolic acidArabinoxylanWheat breadWheat flourPolysaccharideBiochemistryOrganic chemistryChromatographyRaw materialPhysical chemistryFood composition and propertiesPhytochemicals and Antioxidant ActivitiesPolysaccharides Composition and Applications