Effects of steam explosion (SE) treatment (0.3-1.0 MPa, 30-90s) on the physicochemical and functional properties of dietary fiber (DF) extracted from tea residue were investigated. Results showed that SE led to the formation of porous and less compact microstructures of tea residues. Compared with the control sample (12.41 g/100 g), the content of soluble dietary fiber (SDF) was markedly increased by SE, reaching the maximum of 23.03 g/100 g when steam explored at 0.5 MPa for 90 s, due to the degradation of insoluble dietary fiber (IDF). The physicochemical and functional properties were signi...
