Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

This study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifug...

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Bibliographic Details
Main Authors:	Yanlong Liu, Lufeng Wang, Fengxia Liu, Siyi Pan
Format:	Article
Language:	English
Published:	Hindawi Limited 2016-01-01
Series:	International Journal of Polymer Science
Online Access:	http://dx.doi.org/10.1155/2016/6269302

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