Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls
- 23 November 2020
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Measurement and Characterization
- Vol. 15 (2), 1547-1562
- https://doi.org/10.1007/s11694-020-00746-0
Abstract
No abstract availableKeywords
This publication has 44 references indexed in Scilit:
- Effects of particle size distribution, compositional and color properties of ground corn on quality of distillers dried grains with solubles (DDGS)Bioresource Technology, 2009
- Structure and physicochemical properties of defatted and pin‐milled oat bran concentrate fractions separated by air‐classification4International Journal of Food Science & Technology, 2008
- Comparison of two HPLC systems and an enzymatic method for quantification of soybean sugarsFood Chemistry, 2008
- Effects of Solvent, Temperature, Time, Solvent‐to‐Sample Ratio, Sample Size, and Defatting on the Extraction of Soluble Sugars in SoybeanJournal of Food Science, 2006
- Antioxidant properties of bran extracts from `Platte' wheat grown at different locationsFood Chemistry, 2005
- Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella CheeseJournal of Food Science, 2004
- Effect of Particle Size and Moisture Content on Viscosity of Fish FeedCereal Chemistry Journal, 2003
- Preparation of soy hull pectinFood Chemistry, 1999
- Relationship Between the Content of Oil, Protein, and Sugar in Soybean Seed1Agronomy Journal, 1972
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970