Process optimization and physicochemical properties of soluble dietary fiber derived from tomato peel residue by extrusion combined with compound enzymatic hydrolysis

GUO Jialu, MA Xishan, YU Youqiang, ZHENG Xiaoyang, WANG Haotian, LI Haizhi, YUAN Peng, LIU Jia, ZHANG Lu, LIU Shiwei, DUAN Shenglin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 127-134.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 127-134. DOI: 10.13995/j.cnki.11-1802/ts.044796

Process optimization and physicochemical properties of soluble dietary fiber derived from tomato peel residue by extrusion combined with compound enzymatic hydrolysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(14): 127-134 https://doi.org/10.13995/j.cnki.11-1802/ts.044796

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