Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from <i>Polygonatum sibiricum</i>

The effects of ball milling on the physicochemical, functional, and emulsification characteristics of <i>Polygonatum sibiricum</i> insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were ob...

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Hlavní autoři:	Jingxuan Ke, Xin Wang, Xinyu Gao, Yuhui Zhou, Daqing Wei, Yanli Ma, Cuicui Li, Yilin Liu, Zhizhou Chen
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-07-01
Edice:	Foods
Témata:	<i>Polygonatum sibiricum</i> insoluble dietary fiber ball milling physicochemical and functional properties Pickering emulsion
On-line přístup:	https://www.mdpi.com/2304-8158/13/15/2323
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