Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
February 21, 2024Ultrasonics SonochemistryOpen Access

Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification

View Full Paper
Ask AI
Bookmark
Share

Authors

CJCaixia JiangXZXiangrui ZengXWXuyao Wei

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Jiang et al. (2024) studied this question.

synapsesocial.com/papers/68e78329b6db6435876f5dfdhttps://doi.org/10.1016/j.ultsonch.2024.106817
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Structural alterations and property improvements of corn bracts insoluble dietary fiber via various modification methods: microwave, ultrasound, enzymatic hydrolysis, alkaline hydrogen peroxide, and cross-linking2026
  2. 2Two‐Step Enzymatic Approach to Improve the Physicochemical and Functional Properties of Dietary Fiber From Corn Bran2026
  3. 3Structural Changes and Functional Properties of Soluble Dietary Fiber From Buckwheat Bran by Different Processing Treatments2025
  4. 4Processing-induced matrix remodeling of insoluble dietary fiber from soybean hulls and its impact on physicochemical properties and in vitro fermentation behavior.2026
  5. 5Synergistic Enhancement of Corn Insoluble Dietary Fiber via Combined Radiofrequency Heating and Enzymatic Hydrolysis: Fermentability and Short‐Chain Fatty Acid (SCFA) Production2025