Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling

To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the met...

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Bibliographic Details
Main Authors: Kuimin Yang, Jieqiong Yao, Kaixin Shi, Chenxi Yang, Yang Xu, Peipei Zhang, Siyi Pan
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/13/4/624