Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls

*
Corresponding authors
a
Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
E-mail: fexqyang@scut.edu.cn, fexqyang@163.com
Fax: (+86) 020-87114263
Tel: (+86) 020-87114262
b
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, People's Republic of China
Food Funct., 2016, Advance Article

DOI: 10.1039/C6FO01340F
Received 11 Sep 2016, Accepted 16 Oct 2016
First published online 18 Oct 2016
Please wait while Download options loads
 
 
This article has not yet been cited.

Supplementary Info