Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods

Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods

This study evaluated the structural, physicochemical, and functional characteristics of blueberry residue dietary fiber (DF) extracted by wet ball milling (WB) and cross-linking (C) treatments. The particle size of WB-DF showed a significant decreasing trend (<i>p</i> ≤ 0.05) compared to...

Full description

Saved in:
Bibliographic Details
Main Authors: Guihun Jiang, Kashif Ameer, Karna Ramachandraiah, Xiaoyu Feng, Xiaolu Jin, Qiaolin Tan, Xianfeng Huang
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
<i>Vaccinium caesariense</i>
extraction methods
thermal stability
hydration and adsorption capacities
Online Access:https://www.mdpi.com/2304-8158/14/7/1196
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/7/1196

Similar Items