Green preparation and evaluation of physicochemical, structural and functional properties of dietary fiber from navel orange peel
Both modification methods of T. viride or L. plantarum fermentation could significantly improve the physicochemical, structural and functional properties of NOPDF, and offer a valuable approach for utilizing navel orange peel in the functional food industry. © 2025 Society of Chemical Industry.
Authors
- Yuerong Wang (ORCID: https://orcid.org/0009-0001-8579-5900)
- Zhao Feng-li
- Xiaodan Bao
- Yunbin Qin
- Guanghe Zhao (ORCID: https://orcid.org/0000-0002-6881-2190)
- Liting Peng
Institutions
- Ministry of Education of the People's Republic of China (CN)
- Guangxi Normal University (CN)
- Guangdong Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-18
- DOI
- https://doi.org/10.1002/jsfa.14186
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12
Funders
- Guilin Scientific Research and Technology Development Plan
- National Key Research and Development Program of China
- Guangxi Key Research and Development Program