Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root

LWT

Volumn 93, Issue , 2018, Pages 204-211

  Chen, Huanhuan ^a   Zhao, Chunmei ^a   Li, Jie ^a,b   Hussain, Shehzad ^a   Yan, Shoulei ^a,b   Wang, Qingzhang ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Aquatic Vegetable Preservation and Processing Technology Engineering Center   (China)

Author keywords

Extrusion; Hydration characteristics; Nodes of lotus root; Soluble dietary fiber; Structure characterization

Indexed keywords

CELLULOSE; EMULSIFICATION; EXTRUSION; FIBERS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; HYDRATION; SCANNING ELECTRON MICROSCOPY; STRUCTURAL PROPERTIES;

CELLULOSE AND HEMICELLULOSE; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; HYDRATION CHARACTERISTICS; MONOSACCHARIDE COMPOSITION; NODES OF LOTUS ROOT; SOLUBLE DIETARY FIBER; STRUCTURE CHARACTERIZATION; WATER HOLDING CAPACITY;

PHYSICOCHEMICAL PROPERTIES;

CELLULOSE; EMULSIFICATION; EXTRUSION; FIBERS; GAS CHROMATOGRAPHY; HYDRATION;

EID: 85044115596     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.03.004     Document Type: Article

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