ReviewMolecules (Basel, Switzerland)2021
Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.Food chemistry: X · 2026Article
- Effect of Spirulina platensis enrichment on the physicochemical and sensory properties of pasta.Scientific reports · 2026Article
- Mechanistic insights intoFood chemistry: X · 2026Article
- Nutritional composition, sensory acceptability and shelf-life evaluation of wheat-corn chaff composite cake.Frontiers in nutrition · 2026Article
- Preparation and Digestive Properties of Biscuits Enriched with Extrusion-Modified Dietary Fiber: Effects on Slow Transit Constipation.Foods (Basel, Switzerland) · 2025Article
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
- Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals.Foods (Basel, Switzerland) · 2025Review
- Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health.Current nutrition reports · 2024Review
- Wheat bran oil ameliorates high-fat diet-induced obesity in rats with alterations in gut microbiota and liver metabolite profile.Nutrition & metabolism · 2024Article
- Solid-State Fermentation of Wheat Bran withAntioxidants (Basel, Switzerland) · 2024Article
- Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.Foods (Basel, Switzerland) · 2023Article
- Finger Millet Seed Coat-A Functional Nutrient-Rich Cereal By-Product.Molecules (Basel, Switzerland) · 2022Review
- Article
- Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity DuringFrontiers in plant science · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.
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Registered trials
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