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Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties

Hairong Huang, Jiajun Chen, Yi Chen, Jianhua Xie, Shuai Liu, Nian X. Sun, Xiaobo Hu, Qiang Yu

2021LWT96 citationsDOI

Topics & Concepts

ChemistrySwelling capacityFood scienceAcarboseResidue (chemistry)Dietary fiberMonosaccharideFunctional foodEnzymeBiochemistrySwellingChemical engineeringEngineeringFood composition and properties
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties | Litcius