@article{CHEN2022, 
author = {Guiting CHEN and Tan HU and Yang XU and Gang XU and Lei TIAN and Siyu WU and Yiyi DAI and Siyi PAN},
title = {Physicochemical Properties and Physiological Functions of Citrus Dietary Fiber and Its Application in Foods: A Review of Recent Research},
year = {2022},
journal = {Food Science},
volume = {43},
number = {23},
pages = {336-345},
keywords = {citrus, dietary fiber, physicochemical properties, physiological function, application},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220110-085},
doi = {10.7506/spkx1002-6630-20220110-085},
abstract = {Citrus fruit contains a variety of bioactive ingredients and is particularly rich in dietary fiber (DF) with values of 50.13–68.00 g/100 g dry base. Citrus dietary fiber has excellent physicochemical properties in terms of water-holding capacity, water-swelling capacity and oil-holding capacity, making it widely used in meat products, baked products and dairy products. In addition, citrus dietary fiber has been proven to play a positive role in preventing several diseases such as diabetes, obesity, cardiovascular diseases and intestinal diseases due to diverse functional properties. In this review, the molecular composition, chemical structure, physicochemical properties, physiological activities and food application of citrus dietary fiber are summarized in order to provide a theoretical basis for the development and comprehensive utilization of citrus dietary fiber.}
}