相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls
Li Zhu et al.
FOOD CHEMISTRY (2022)
Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion
Xinyu Zhai et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)
Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion
Hanzhen Qiao et al.
FOOD CHEMISTRY (2021)
Improved high-solid loading enzymatic hydrolysis of steam exploded corn stalk using rapid room temperature γ-valerolactone delignification
Wenjie Sui et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
Hydrothermal deglycosylation and deconstruction effect of steam explosion: Application to high-valued glycyrrhizic acid derivatives from liquorice
Wenjie Sui et al.
FOOD CHEMISTRY (2020)
Pilot-scale production of xylo-oligosaccharides and fermentable sugars from Miscanthus using steam explosion pretreatment
Rakesh Bhatia et al.
BIORESOURCE TECHNOLOGY (2020)
High solids all-inclusive polysaccharide hydrolysis of steam-exploded corn pericarp by periodic peristalsis
M. H. A. Khatun et al.
CARBOHYDRATE POLYMERS (2020)
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel
Jiapan Gan et al.
FOOD HYDROCOLLOIDS (2020)
Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity
Meng Shen et al.
JOURNAL OF FOOD SCIENCE (2020)
The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics
Weijie Wu et al.
FOOD CHEMISTRY (2020)
Improvement of Pectinase Production by Co-culture of Bacillus spp. Using Apple Pomace as a Carbon Source
Ceren Kuvvet et al.
WASTE AND BIOMASS VALORIZATION (2019)
Steam explosion modification on tea waste to enhance bioactive compounds' extractability and antioxidant capacity of extracts
Wenjie Sui et al.
JOURNAL OF FOOD ENGINEERING (2019)
Modification of foxtail millet (Setaria italica) bran dietary fiber by xylanase-catalyzed hydrolysis improves its cholesterol-binding capacity
Yu Zhu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
The effect of apple pomace on the texture, rheology and microstructure of set type yogurt
Xinya Wang et al.
FOOD HYDROCOLLOIDS (2019)
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara
Bo Li et al.
FOOD HYDROCOLLOIDS (2019)
Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
Jiaxi Chu et al.
FOOD CHEMISTRY (2019)
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
Wenjie Sui et al.
FOOD HYDROCOLLOIDS (2018)
Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice
Xianliang Luo et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Chemical composition and functional characteristics of dietary fiber-rich powder obtained from core of maize straw
Jin-Shun Lv et al.
FOOD CHEMISTRY (2017)
Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties
Ziqian Feng et al.
FOOD HYDROCOLLOIDS (2017)
Physical structure changes of solid medium by steam explosion sterilization
Zhi-Min Zhao et al.
BIORESOURCE TECHNOLOGY (2016)
Economic and environmental aspects of steam-explosion pretreatment
Marek Vochozka et al.
WASTE AND BIOMASS VALORIZATION (2016)
Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran
Jia Guo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran
Xiaoguang Yan et al.
FOOD CHEMISTRY (2015)
Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking
Lei Wang et al.
FOOD CHEMISTRY (2015)
Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation
Ye Chen et al.
JOURNAL OF FOOD ENGINEERING (2014)
Extrusion process improves the functionality of soluble dietary fiber in oat bran
Min Zhang et al.
JOURNAL OF CEREAL SCIENCE (2011)
分享论文
