Research progress in physicochemical properties and modification methods of dietary fiber

Authors

CHEN Si-yu, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China
JIAO Ye, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China
CUI Bo, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy ofSciences, Jinan, Shandong 250353 , China
FANG Fang, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China
YANG Jing-jie, Yantai Shuangta Food Co., Ltd., Yantai, Shandong 265404 , China
CHENG Yun-hui, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；School of Food Science and Engineering, Qilu University of Technology, Shandong Academy ofSciences, Jinan, Shandong 250353 , China

Abstract

This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.

Publication Date

6-30-2022

First Page

234

Last Page

240

DOI

10.13652/j.spjx.1003.5788.2022.60025

Recommended Citation

Si-yu, CHEN; Ye, JIAO; Bo, CUI; Fang, FANG; Jing-jie, YANG; and Yun-hui, CHENG (2022) "Research progress in physicochemical properties and modification methods of dietary fiber," Food and Machinery: Vol. 38: Iss. 5, Article 39.
DOI: 10.13652/j.spjx.1003.5788.2022.60025
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/39

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