Qualitative and quantitative correlation of microstructural properties and in vitro glucose adsorption and diffusion behaviors of pea insoluble dietary fiber induced by ultrafine grinding

HIGHLIGHTS

• who: Lingyi Li and collaborators from the Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, No, Guangrong Road, Beichen District, Tianjin, China have published the article: Qualitative and Quantitative Correlation of Microstructural Properties and In Vitro Glucose Adsorption and Diffusion Behaviors of Pea Insoluble Dietary Fiber Induced by Ultrafine Grinding, in the Journal: Foods 2022, 2814 of /2022/
• what: In this study, seven pea insoluble dietary fiber (PIDF) samples with different particle sizes were produced by ultrafine grinding, and the impact and mechanisms of ultrafine grinding . . .
  

   

  

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