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International Journal of Polymer Science
Volume 2016, Article ID 6269302, 7 pages
http://dx.doi.org/10.1155/2016/6269302
Research Article

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

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received 16 December 2015; Revised 22 February 2016; Accepted 3 March 2016

Academic Editor: Angel Concheiro

Copyright © 2016 Yanlong Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Yanlong Liu, Lufeng Wang, Fengxia Liu, and Siyi Pan, “Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel,” International Journal of Polymer Science, vol. 2016, Article ID 6269302, 7 pages, 2016. https://doi.org/10.1155/2016/6269302.