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Designing food matrix structure by adjusting the ratio of soluble/insoluble wheat bran dietary fiber to mitigate the inhibition on wheat protein digestion: Application in noodles

Lingfang Zhang, Qianyi Jiang, Binghua Sun, Xiaoxi Wang, Sen Ma

2025Food Chemistry9 citationsDOI

Topics & Concepts

Food scienceBranDigestion (alchemy)ChemistryDietary fiberWheat flourAgronomyChromatographyBiologyOrganic chemistryRaw materialFood composition and propertiesProteins in Food SystemsPhytase and its Applications
Designing food matrix structure by adjusting the ratio of soluble/insoluble wheat bran dietary fiber to mitigate the inhibition on wheat protein digestion: Application in noodles | Litcius