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	Insights into Improvement of Physiochemical and Biological Properties of Dietary Fibers from Different Sources via Micron Technology 评论文章 2020 作者: Du, Bin; Meenu, Maninder; Xu, Baojun Adobe PDF(1769Kb) \| 收藏 \| 浏览/下载：29/13 \| 提交时间：2021/04/23 bioavailability Dietary fiber fruits functional property micron technology ultrafine grinding vegetables
	Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear 期刊论文 Food Chemistry,2020, 卷号: 309 作者: Xu, Ziyun; Meenu, Maninder; Xu, Baojun 收藏 \| 浏览/下载：17/0 \| 提交时间：2021/04/23 UV-C treatment Ultrafine grinding Ergosterol Vitamin D2 Physiochemical properties Antioxidant activity
	Alterations in physicochemical properties and bile acid binding capacities of dietary fibers upon ultrafine grinding 期刊论文 Powder Technology,2018, 卷号: 326, 页码: 146-150 作者: Huang, Kehao; Du, Bin; Xu, Baojun 收藏 \| 浏览/下载：12/0 \| 提交时间：2021/04/23 Bile acid binding Dietary fiber Syneresis Turbidity Ultrafine grinding Water retention capacity