Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber.
Xumei FengHua ChenYaru LiangMengjie GengMingyu HeYuYang HuangYang LiFei TengPublished in: Journal of the science of food and agriculture (2022)
The modified okara IDF showed improved particle sizes and hydration properties, and these changes correlated with an improvement to the rough taste of IDF and improvements to the texture and storage period upon supplementation into food. © 2022 Society of Chemical Industry.