By tailoring dietary fibre's structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibre, inulin and sucrose for their potential application as food excipients.

中文翻译：

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短时微粉化对甜菜纤维和菊粉的结构和热性能的影响。

通过调整膳食纤维的结构和物理化学特性，可以显着提高它们的功能和适用性。在这方面使用的方法之一是降低纤维粒度。因此，本研究探讨了行星式球磨机中的短时微粉化对改性和商用甜菜纤维、菊粉和蔗糖的结构和热变化的影响，以用于它们作为食品赋形剂的潜在应用。