{
  "abstract": "This study established a synergistic strategy combining Bacillus subtilis fermentation with cellulase and hemicellulase hydrolysis to convert insoluble dietary fiber (IDF) in okara into soluble dietary fiber (SDF) and enhance its functional properties. The sequential fermentation-enzymatic hydrolysis treatment increased the SDF content to 45.28%, representing a 14.9-fold increase compared with untreated okara. Structural characterization demonstrated that the combined treatment altered the fiber matrix structure, accompanied by reduced particle size, changes in surface morphology and enhanced exposure of hydrophilic groups. These structural alterations were associated with improved hydration-related properties and interfacial functionality, including enhanced emulsifying properties and improved emulsion stability. Furthermore, microscopic observation of emulsions revealed improved droplet distribution after modification, supporting the enhanced interfacial performance of the modified dietary fiber. The modified fiber also exhibited improved in vitro antioxidant activity and glucose- and lipid-related functional properties. These findings indicate that this approach provides a potential strategy for converting okara IDF into SDF and enhancing its overall functional properties, suggesting its potential application as a value-added functional food ingredient.",
  "abstract_shown": true,
  "affiliations": [
    "College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, Heilongjiang, China; Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, Heilongjiang, China",
    "College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, Heilongjiang, China; Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, Heilongjiang, China; Corresponding authors at: College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, Heilongjiang, China."
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 7,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Jian Zhang"
    },
    {
      "affs": [
        1
      ],
      "name": "Jinzhao Xu"
    },
    {
      "affs": [
        0
      ],
      "name": "Tianying Sun"
    },
    {
      "affs": [
        0
      ],
      "name": "Wan Wang"
    },
    {
      "affs": [
        0
      ],
      "name": "Xiling Yang"
    },
    {
      "affs": [
        1
      ],
      "name": "Chunli Song"
    },
    {
      "affs": [
        1
      ],
      "name": "Jian Ren"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/3qcfqhen7v29p.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104745",
  "fulltext_url": "http://www.sciencedirect.com/science/article/pii/S2590157526012666",
  "id": "3qcfqhen7v29p",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://doi.org/10.1016/j.fochx.2026.104745",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "TP368-456"
    ],
    [
      "lcc",
      "TX341-641"
    ],
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7225204789",
  "pdf_url": "https://www.sciencedirect.com/science/article/pii/S2590157526012666/pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-11-08",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/3qcfqhen7v29p.ris",
  "sources": [
    {
      "first_seen": "2026-11-08T14:20:47Z",
      "native_id": "0ee0344fb8744549b38cdab9f72e77c3",
      "source": "doaj",
      "url": "https://doi.org/10.1016/j.fochx.2026.104745"
    }
  ],
  "subjects": [
    {
      "field": "medicine",
      "origin": "lcc:TX341-641",
      "subfield": "nutrition"
    }
  ],
  "title": "Characterization of structural and functional properties of okara dietary fiber synergistically modified by",
  "title_text": "Characterization of structural and functional properties of okara dietary fiber synergistically modified by",
  "type": "peer-reviewed",
  "updated_at": "2026-11-08T14:20:47Z",
  "url": "https://research.draconitic.com/paper/3qcfqhen7v29p",
  "venue": "Food Chemistry: X",
  "versions": []
}