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• W2049868211 abstract "Wheat bran is a very important dietary fiber source which is widely used in the food industry in order to produce fiber enriched foods. Previous reports have demonstrated that physicochemical properties of insoluble dietary fibers determine their physiological effects when they are consumed, indicating modification of these properties may improve the fibers' physiological properties. In this study, the microfluidization process was used to treat wheat bran and its effects on the bran's physicochemical properties were examined. The results showed that microfluidization process could effectively decrease particle size and bulk density, and substantially increase specific surface area, water-holding capacity, swelling capacity, oil-holding capacity and cation-exchange capacity. Confocal micrographs showed that the process could also separate the structural components of wheat bran. These results suggested that microfluidization process would provide an effective method to modify physicochemical properties of wheat bran and probably other cereal brans." @default.
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• W2049868211 date "2012-10-01" @default.
• W2049868211 modified "2023-09-26" @default.
• W2049868211 title "Effects of microfluidization process on physicochemical properties of wheat bran" @default.
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• W2049868211 doi "https://doi.org/10.1016/j.foodres.2012.06.015" @default.
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