Effect of Fungal Fermentation on the Structure, Functional Properties and Antioxidant Activity of Soluble Dietary Fiber from Sargassum hemiphyllum
CAI Hongying, LI Rui, WANG Zhuo, CHEN Jianping, LIU Xiaofei, SONG Bingbing, JIA Xuejing, ZHONG Saiyi
(1. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Sub-tropical Fruit and Vegetable Processing Technology Innovation Center Department of Biology, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524008, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
CAI Hongying, LI Rui, WANG Zhuo, CHEN Jianping, LIU Xiaofei, SONG Bingbing, JIA Xuejing, ZHONG Saiyi. Effect of Fungal Fermentation on the Structure, Functional Properties and Antioxidant Activity of Soluble Dietary Fiber from Sargassum hemiphyllum[J]. FOOD SCIENCE, 2023, 44(12): 132-140.