Effects of microfluidization process on physicochemical properties of wheat bran

Food Research International

Volumn 48, Issue 2, 2012, Pages 742-747

  Wang, Tao ^a,c   Sun, Xiuhua ^b   Zhou, Zhanxiang ^b   Chen, Guibing ^a  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NORTH CAROLINA AT GREENSBORO   (United States)

^c DALIAN OCEAN UNIVERSITY   (China)

Author keywords

Microfluidization process; Physicochemical properties; Wheat bran

Indexed keywords

BULK DENSITY; CATION EXCHANGES; CEREAL BRANS; DIETARY FIBERS; ENRICHED FOOD; FOOD INDUSTRIES; INSOLUBLE DIETARY FIBERS; MICROFLUIDIZATION; PHYSICOCHEMICAL PROPERTY; PHYSIOLOGICAL EFFECTS; PHYSIOLOGICAL PROPERTIES; STRUCTURAL COMPONENT; SWELLING CAPACITIES; WATER HOLDING CAPACITY; WHEAT BRAN;

PHYSIOLOGY;

FIBERS;

TRITICUM AESTIVUM;

EID: 84863753625     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.015     Document Type: Article

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