Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion

作者：Lei Zhao, Xiujie Zhao, Xiujie Zhao, Xiujie Zhao, Guifei Yang, Tongxun Liu, Qingbin Guo, Mouming Zhao, Mouming Zhao, Qiangzhong Zhao · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.109943 · 被引用次数：45 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Advanced Cellulose Research Studies