Modification of pea dietary fibre by superfine grinding assisted enzymatic modification: Structural, physicochemical, and functional properties

This study showed that superfine grinding combined with enzymatic modification can effectively improve the SDF content and the physicochemical and functional properties of pea dietary fibre, which gives pea dietary fibre great application potential in functional foods.PMID:38604426 | DOI:10.1016/j.ijbiomac.2024.131408
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Source Type: research