高温α-淀粉酶

127. [IF=8] Zhiye Chen, et al. "Fungal fermentation of wheat bran fiber enhances noodle nutritional quality by modulating starch and protein digestion"FOOD RESEARCH INTERNATIONAL, 2026 May;231:118690 126. [IF=8.2] Lin Chen, et al. "Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam"Food Chemistry-X, 2026 Feb;:103703 125. [IF=5.1] Furan Pang, et al. "Optimization of Thermal-Alkaline Treatment Combined with Solid-State Fermentation for Enhanced Production of Bioactive Protein Hydrolysates from Corn Germ Meal"Foods, 2026 Mar;15(5):933 124. [IF=8.5] Zhuo Wang, et al. "Impact of amylose, fatty acid chain length and unsaturation on the structural and digestive properties of maize starch–lipid complexes"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Mar;:151645 123. [IF=9.8] Yuxue Chen, et al. "Structural evolution of multi-modified dietary fiber from white kidney bean residue and its mechanisms for enhancing the stability of white kidney bean milk"FOOD CHEMISTRY, 2026 Mar;:148977 122. [IF=9.8] Runzheng Wang, et al. "Synergistic effects of high hydrostatic pressure and catechin on the physicochemical, structural, and digestive characteristics of whole chestnut powder"FOOD CHEMISTRY, 2026 May;512:148951 121. [IF=6.6] Yuxuan Huang, et al. "Superiority of simultaneous over sequential and individual microwave-ultrasonication: synergy-driven reconfiguration of citrus fibers structure and functional properties"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 May;248:119375 120. [IF=3.1] Song Yang et al."Enzymatic preparation, purification, and characterization of isomalto-oligosaccharides from Ginkgo biloba seeds."FOOD SCIENCE AND BIOTECHNOLOGY.2025 Dec;:1-12 119. [IF=9.8] Yujia Ou et al."Temperature-controlled steam explosion modulates structural and functional characteristics of Porphyra haitanensis dietary fiber."FOOD CHEMISTRY.2025 Dec;:147398 118. [IF=6.2] Gen Ma et al."Effect of burdock leaf juice on the physicochemical properties, antioxidant properties and glycemic index of Tartary buckwheat fresh wet noodles."Journal of Agriculture and Food Research.2026 Mar;26:102682 117. [IF=8] Jiatong Jin et al."Bioactivity and prebiotic potential of insoluble dietary fiber from discarded Chinese cabbage outer leaves and the metabolomic dynamics of bound polyphenols during alkaline extraction, in vitro gastrointestinal digestion and colonic fer
￿웿
￿￿Ɓ￿￿ 116. [IF=3.4] Zhiqian Wu et al."Phenolic Extracts of Hulless Barley Grass Alleviate Progression of Colitis-Related Colorectal Cancer by Inhibiting the Overexpression of Wnt/β-Catenin Signaling Pathway."JOURNAL OF FOOD SCIENCE.2025 Nov;90(11):e70681 115. [IF=6.2] Youwei Zhao et al."Screen of High-Efficiency Cellulose-Degrading Strains and Effects on Corn Bran Modification: Structural Properties and Adsorption Capacities."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;73(45):28986–28998 114. [IF=12.4] Hao-ran Jiang et al."Structuring Oleogels with Citrus Fiber as the Sole Gelling Agent: Precise Modulation of the Network Structure via Enzymatic Method."FOOD HYDROCOLLOIDS.2025 Nov;:112309 113. [IF=5.9] Yunqing Yan et al."Effect of different particle size on microstructure, hydration characteristics, and flow properties of bulb powders from Lanzhou Lily (Lilium davidii var. unicolor)."Food Structure-Netherlands.2025 Oct;46:100489 112. [IF=9.8] Muhua Ji et al."Bioactivity and probiotic potential of bound polyphenols in insoluble and soluble dietary fibers from mango peel during in vitro digestion and fecal fermentation."FOOD CHEMISTRY.2025 Jul;:145536 111. [IF=8.2] Qiong Wu et al."Fermentation-synergized physical modification: Enhancing physicochemical properties and bioactivities of soluble dietary fiber from peanut shells."Food Chemistry-X.2025 Jun;29:102667 110. [IF=3.3] Wu Qiong et al."Effect of fermentation on the structure and properties of soluble dietary fiber from peanut shells."Journal of Food Measurement and Characterization.2025 May;:1-16 109. [IF=5.1] Mingtian Tian et al."Beneficial effects of soluble dietary fiber from Dendrocalamus brandisii Munro shoots on high-fat diet-induced metabolic disorders in mice: impact on liver, adipose tissue, and intestinal health."Food Hydrocolloids for Health.2025 May 108. [IF=5.9] Guo Chen et al."Preparation of High-Adsorptive V-Type Starch and the Application in Producing Powdered Flaxseed Oil."Food Bioscience.2025 May;:106814 107. [IF=6.2] Huanhuan Liu et al."Structural Dynamics, Gut Microbiota Modulation, and Immunological Impacts of Shiitake Mushroom β-Glucan during In Vitro Intestinal Fermentation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 106. [IF=8.5] Yongtai Wu et al."Chlorogenic acid simultaneously enhances the oxidative protection and anti-digestibility of porous starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;:143949 105. [IF=2.9] Wang Jiaming et al."Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx."Journal of Food Measurement and Characterization.2024 Nov;:1-18 104. [IF=7.7] Derong Lin et al."Machine learning-enhanced modeling and characterization for optimizing dietary Fiber production from Highland barley bran."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;:137616 103. [IF=7] Ya-Ting Lei et al."Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara."FOOD RESEARCH INTERNATIONAL.2025 Jan;200:115445 102. [IF=7.7] An Wang et al."Effects of Bacillus velezensis fermentation on the composition, structure, physicochemical properties and in vitro hypoglycemic effects of highland barley dietary fiber."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:139964 101. [IF=4.7] Ping Yu et al."Comparing the Structural and Physicochemical Properties of Highland Barley β-Glucan from Different Sources: A Focus on Color."Foods.2025 Jan;14(2):316 100. [IF=8.5] Yinchen Hou et al."Effects of thermostable α-amylase and autoclave treatment-debranching on starch–lauric acid complex structure, digestibility, and thermal properties."FOOD CHEMISTRY.2025 Jul;480:143821 99. [IF=3.3] Xuefeng Wu et al."Biofermentation of Wheat Bran by Monascus anka and Production of High Value-Added Dietary Fiber."Fermentation-Basel.2025 Mar;11(3):157 98. [IF=6] Mingtian Tian et al."Effects of Different Extraction Methods on Structure and Functional Characteristics of Soluble Dietary Fiber from Dendrocalamus brandisii Munro Shoots."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Mar;:117686 97. [IF=10.7] Bingqian Nie et al."Structural and functional benefits of Ganoderma lucidum polysaccharides due to space mutagenesis."CARBOHYDRATE POLYMERS.2025 Mar;:123532 96. [IF=3.9] Kai Huang et al."Comparative Analysis of Different Drying Methods in the Production of Solid Oat Milk Beverages: Insights into Physicochemical Properties and Quality Attributes."JOURNAL OF CEREAL SCIENCE.2025 Mar;:104168 95. [IF=4.8] Tinghao Guo et al."Effects of enzymes combined with Lactobacillus plantarum and Bifidobacterium on the properties and in vitro hypoglycemic activity of sea buckthorn insoluble dietary fiber."Food Bioscience.2025 Jun;68:106472 94. [IF=4.7] Tingting Bu et al."Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion."Foods.2025 Jan;14(8):1300 93. [IF=6.3] Li Yuqi et al."Detoxification of coumarins by rumen anaerobic fungi: insights into microbial degradation pathways and agricultural applications."Journal of Animal Science and Biotechnology.2025 Dec;16(1):1-16 92. [IF=1.6] Long Cui et al."Analysis of acrylamide irradiation degradation effects and products in the starch mechanism."APPLIED RADIATION AND ISOTOPES.2025 Apr;:111860 91. [IF=2.6] Dong Xinghong et al."The effect of ultra-fine grinding combined Trichoderma viride fermentation technology on the functional characteristics of wheat bran dietary fiber."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2025 Apr;:1-11 90. [IF=3.3] Fei Shen et al."Fermented insoluble fiber enhances the emulsifying property and bioaccessibility of essential oil emulsion with its whey protein isolate conjugates and chitosan."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2025 Apr;: 89. [IF=4.8] Haixuan Sun et al."Structure, physicochemical and adsorption properties of insoluble dietary fiber from Lycium barbarum residue: A potential functional factor."Food Bioscience.2024 Oct;61:104703 88. [IF=3.9] Yu-Heng Wang et al."Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism."JOURNAL OF CEREAL SCIENCE.2024 Jul;118:103954 87. [IF=10.7] Mingyi Zhang et al."Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes."CARBOHYDRATE POLYMERS.2024 Oct;342:122400 86. [IF=7.7] Shuang Liu et al."Hypoglycemic effect of orally administered resistant dextrins prepared with different acids on type 2 diabetes mice induced by high-fat diet and streptozotocin."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134085 85. [IF=4.7] Yijie Qin et al."Effects of Physicochemical and Biological Treatment on Structure, Functional and Prebiotic Properties of Dietary Fiber from Corn Straw."Foods.2024 Jan;13(13):1976 84. [IF=7] Zongwei Hao et al."Investigation of the effect of ultrasonication on starch-fatty acid complexes and the stabilization mechanism."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114711 83. [IF=7.7] Caini Li et al."Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jun;272:132843 82. [IF=11] Wei Chen et al."Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery."FOOD HYDROCOLLOIDS.2024 Nov;156:110270 81. [IF=3.9] Zhaolin Chu et al."Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation."JOURNAL OF FOOD SCIENCE".2024 May;: 80. [IF=8.2] Zuwei Yu et al."Characterization of feruloylated arabinoxylan - acorn starch double network gel composite film and its application in postharvest preservation of Agaricus bisporus."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;271:132571 79. [IF=8.8] Jiaqi Yu et al."Crosslinking ability of hydrolyzed distarch phosphate and its stabilizing effect on rehydrated sea cucumber."FOOD CHEMISTRY".2024 Oct;456:139866 78. [IF=5.2] Yu Tian et al."Effects of cavitation jet combined with ultrasound, alkaline hydrogen peroxide and Bacillus subtilis treatment on the properties of dietary fiber."Food Bioscience".2024 Jun;59:103895 77. [IF=4.6] Qionglian Zhang et al."Characterization of Spray-Dried Microcapsules of Paprika Oleoresin Induced by Ultrasound and High-Pressure Homogenization: Physicochemical Properties and Storage Stability."MOLECULES.2023 Jan;28(20):7075 76. [IF=6] Biao Wang et al."The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Oct;188:115449 75. [IF=8.1] Xing Shen et al."Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion."FOOD RESEA 74. [IF=8.2] Heping Hui et al."Fine structure and hypoglycemic effect of a galactoglucan from the bulbs of Lanzhou lily."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;254:127774 73. [IF=8.2] Shuwei Yuan et al."Isolation, structural characterization, and bioactivities of neutral polysaccharides from Zizania latifolia."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;254:127679 72. [IF=6] Shishan Zhao et al."Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115244 71. [IF=8.1] Duo Yang et al."Prevention of high-fat-diet-induced obesity in mice by soluble dietary fiber from fermented and unfermented millet bran."FOOD RESEARCH INTERNATIONAL.2024 Jan;:113974 70. [IF=3.8] Min Zhang et al."Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk."JOURNAL OF CEREAL SCIENCE.2024 Mar;116:103841 69. [IF=5.2] Yan Shang et al."Physical properties and functional characteristics of broccoli-soluble dietary fiber."Food Bioscience.2023 Oct;:103272 68. [IF=8.2] Siqi Li et al."Effect of structural characteristics of resistant starch prepared by various methods on microbial community and fermentative products."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;254:127725 67. [IF=5.561] Zhiguo Zhang et al."Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro."Foods.2023 Jan;12(8):1620 66. [IF=5] Long Pan et al."Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry."Frontiers in Nutrition.2023; 10: 1241580 65. [IF=8.2] Faying Zheng et al."Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Sep;249:126102 64. [IF=10.7] Shuaizhen Fang et al."Effect of arabinoxylan amount and molecular structure on the microstructure, physicochemical and delivery properties of casein/arabinoxylan composite hydrogels."FOOD HYDROCOLLOIDS.2024 Jan;146:109216 63. [IF=4.125] Jinxin Li et al."Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;: 62. [IF=4.885] Peidong Li et al."Physicochemical, functional and biological properties of soluble dietary fibers obtained from Rosa roxburghii Tratt pomace using different extraction methods."PROCESS BIOCHEMISTRY.2023 May;128:40 61. [IF=8.025] Wanying Xiao et al."Effects of high-speed shear and double-enzymatic hydrolysis on the structural and physicochemical properties of rice porous starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Apr;234:123692 60. [IF=3.612] Yingying Zhu et al."Structural characterisation of two polysaccharides from white common bean (Phaseolus vulgaris L.) and the application in microencapsulation of probiotics."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Sep;: 59. [IF=6.953] Yongjie Lin et al."Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment."Int J Biol Macromol. 2022 Jan;194:144 58. [IF=6.475] Chaoyi Xue et al."Release profiles of beef myofibril protein-bound heterocyclic amines and effects of dietary components on in vitro digestion."Food Res Int. 2022 May;155:111006 57. [IF=2.916] Gao Shanshan et al."Optimisation of enzyme-assisted extraction of Erythronium sibiricum bulb polysaccharide and its effects on immunomodulation."Glycoconjugate J. 2022 Feb;:1-12 56. [IF=2.19] Qing Ge et al."Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient."Journal Of Food Processing And Preservation. 2022 Feb 06 55. [IF=4.952] Meixuan Li et al."Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber."Lwt Food Sci Technol. 2022 Jan;153:112478 54. [IF=6.953] Xinyang Li et al."Preparation and characterization of native and autoclaving-cooling treated Pinellia ternate starch and its impact on gut microbiota."Int J Biol Macromol. 2021 Jul;182:1351 53. [IF=9.147] Li-wen Song et al."Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment."Food Hydrocolloid. 2021 Dec;121:107015 52. XIONG, Ke, et al. Preparation of high fischer ratio oligopeptide of chlorella powder using specific enzymatic hydrolysis. Food Science and Technology, 2020. https://doi.org/10.1590/fst.42220 51. Liu, Yu Xin, et al. "DNA nanosheet as an excellent fluorescence anisotropy amplification platform for accurate and sensitive biosensing." Talanta 211 (2020): 120730.https://doi.org/10.1016/j.talanta.2020.120730 50. Liu, Suwen, et al. "Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents." LWT 126 (2020): 109288.https://doi.org/10.1016/j.lwt.2020.109288 49. Lv, Qing-Qing, et al. "Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch." Food chemistry 256 (2018): 413-418.https://do 48. Jia, Fengjuan, et al. "Extraction optimization and constipation-relieving activity of dietary fiber from Auricularia polytricha." Food Bioscience 33 (2020): 100506.https://doi.org/10.1016/j.fbio.2019.100506 47. Ji, Suping, et al. "Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability." LWT 129 (2020): 109556.https://doi.org/10.1016/j.lwt.2020.109556 46. Zhang, Lei, et al. "Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase." Journal of cereal science 87 (2019): 165-171.https://doi.org/10.1016/j.jcs.2019.03.018 45. Han, Meijun, et al. "Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex." International Journal of Biological Macromolecules 162 (2020): 922-930.https://doi.org/10.1016/j.ijbiomac.2020.06.20 44. Guodong Liu, Chao Zhang, Sihan Zhang, Xingxun Liu, Junfei Luo, Hui Gao, Hongcheng Zhang, Haiyan Wei, Simulated oral processing of cooked rice using texture analyzer equipped with multiple extrusion cell probe (TA/MEC), LWT, Volume 138, 2021, 110731, ISSN 0 43. Ye, Guangying, et al. "Ethanol production from mixtures of sugarcane bagasse and Dioscorea composita extracted residue with high solid loading." Bioresource technology 257 (2018): 23-29.https://doi.org/10.1016/j.biortech.2018.02.008 42. 乐乐,崔鑫儒,赵创谦,李婉麒,陈紫颖,汤柳茜,赖凤羲,艾连中,张汇.青稞多糖对玉米淀粉糊化和流变特性的影响[J].食品与生物技术学报,2020,39(10):73-81. 41. 李莹莹,张星启,倪泽平,宋贤良. 酶碱结合法提取菠萝蜜皮中膳食纤维工艺研究[C]. 广东省食品学会.现代食品工程与营养健康学术研讨会暨2020年广东省食品学会年会论文集.广东省食品学会:广东省食品学会,2020:17-22. 40. 卜俊芝.混合果蔬酵素中生物活性成分及其应用研究[J].东莞理工学院学报,2020,27(05):90-94. 39. 申瑞玲,李佳瑶,朱莹莹,董吉林.燕麦全谷微发酵饮品的研究[J].食品研究与开发,2021,42(02):78-83. 38. 胡方洋,张坤生,陈金玉,马葆菁,祁亚男,李芸,唐莉果,邓金香,宋健臣.玉米抗性淀粉的制备及其对肌原纤维蛋白凝胶特性的影响[J].食品研究与开发,2021,42(07):1-6. 37. 陈尚龙, 陈安徽, 刘辉,等. 应用消化系统全仿生模型分析酸奶发酵对钙形态的影响[J]. 农业工程学报, 2018, v.34;No.332(05):297-302. 36. 陈尚龙, 刘恩岐, 陈安徽,等. 应用体外全仿生模型初步分析2种富硒产品中硒形态及生物可给性[J]. 食品科学, 2018, 039(004):225-232. 35. 洪泽翰, 吴婉仪, 李璐,等. 不同大分子乳化剂构建番茄红素纳米乳液的体外消化规律比较[J]. 食品科学, 2019, 40(10):9-15. 34. 张玉梅 卢红梅 陈莉 等. 光照与否对苦荞芽苗的影响[J]. 食品科技 2018 043(006):183-188. 33. 李鹏冲, 申瑞玲, 章建军,等. 麦麸多酚膳食纤维的提取工艺研究[J]. 食品工业, 2018, 39(12):88-91. 32. 姜龙波, 吕静, 张喜文,等. 小米糠膳食纤维复合酶法改性工艺优化[J]. 轻工学报, 2017, 32(005):16-23. 31. 辛松林. 川秋葵微粉降血糖活性研究[C]// 第十三届中国西部营养与健康高峰论坛论文集. 2018. 30. 彭悦 柴利娜 乔臻然 等. 低脂型膳食纤维发酵香肠的研究[J]. 肉类工业 2019 000(007):1-6. 29. 冯雁波, 包怡红. 超微粉碎对松仁膳食纤维体外降血糖、降血脂功能的影响[J]. 食品工业科技, 2016(23):343-347+351. 28. 张智, 李晴, 化洪苓,等. 橡子粉酶法制备低聚异麦芽糖的工艺研究[J]. 食品工业科技, 2017(21):158-163+168. 27. 申瑞玲, 林娟, 董吉林,等. 黑麦非淀粉多糖的分离纯化[J]. 麦类作物学报, 2014, 34(09). 26. 张婷, 李佳瑶, 安双双,等. 高粱抗性糊精的制备工艺优化及结构表征[J]. 食品科技, 2020, v.45;No.342(04):238-243. 25. 曾泽生, 朱波, 邓姗. 高抗性淀粉苦荞乳饮料制备工艺研究[J]. 食品与发酵科技, 2016(4):7-11. 24. 王秋阳, 付刚, 王超,等. 高压超声波协同改性红松松仁膜衣膳食纤维工艺优化及结构分析[J]. 延边大学农学学报, 2019, 041(002):74-79. 23. 余可, 刘磊, 张瑞芬, et al. 预酶解-滚筒干燥加工工艺对全麦片品质的影响[J]. 中国农业科学, 2020, v.53(06):181-193. 22. 赵志浩, 刘磊, 张名位,等. 预酶解-挤压膨化对全谷物糙米粉品质特性的影响[J]. 食品科学, 2019, 40(01):116-124. 21. 张海芳, 李艳, 韩育梅,等. 酶法改性对马铃薯渣膳食纤维单糖组分及理化性质的影响[J]. 食品研究与开发, 2020, 041(001):60-66. 20. 申瑞玲, 张文杰, 董吉林. 酶-热水浸提法提取藜麦麸水溶性非淀粉多糖工艺研究[J]. 轻工学报, 2016, v.31;No.137(01):29-34. 19. 刘淑婷, 王颖, 王志辉,等. 超声-微波协同酶法制备芸豆抗性淀粉工艺优化及结构分析[J]. 中国食品学报, 2020, v.20(05):193-201. 18. 王迪, 王颖, 张艳莉,等. 芸豆酵素复合发酵工艺优化[J]. 食品与机械, 2019, 035(010):206-209,236. 17. 王超, 徐红艳, 杨晰茗,等. 红松松仁膜衣膳食纤维的功能性质[J]. 食品与机械, 2020, 036(003):39-42,68. 16. 胡楠楠, 卢敏, 迟燕平. 米糠阿魏酰低聚糖提取工艺优化研究[J]. 食品科技, 2016, 041(011):184-189. 15. 迟燕平, 胡楠楠, 姜媛媛,等. 米糠中淀粉脱除工艺优化研究[J]. 食品科技, 2016, 041(010):147-150. 14. 阳雁, 李蒙蒙, 孙智达. 环境因素对米糠不溶性膳食纤维吸附蓝莓多酚的影响[J]. 食品工业科技, 2015, 36(018):137-140. 13. 杨敏,杨勇,李彬彬,张楠,蒋玉涵,尚柔杉,杨海翌,刘爱平,刘韫涛,李诚.燕麦麸脂肪模拟物应用于发酵香肠的工艺优化及其对发酵香肠品质的影响[J].食品与发酵工业,2017,43(05):129-137. 12. 王燕. 正交试验优化小米饮料工艺[J]. 粮食与油脂, 2018, 31(10):53-56. 11. 李长见, LI, Chang-jian,等. 抗氧化小米发酵饮料的研制[J]. 饮料工业, 2017, 06(v.20;No.175):30-33. 10. 谢岩黎, 王晨, 郝振宇. 抗性淀粉与小麦粉共混体系黏弹性的研究[J]. 中国粮油学报, 2018, v.33(02):33-38. 9. 谢岩黎, 南永远, 郝振宇. 微波湿热-循环冷冻对小麦淀粉结晶特性的影响[J]. 中国粮油学报, 2017, 32(010):49-53. 8. 李艳, 张海芳, 韩育梅,等. 复合酶法提高马铃薯渣中可溶性膳食纤维含量的研究[J]. 食品科技, 2018, 43(12):211-217. 7. 包怡红 郭阳. 响应面试验优化超声波辅助水酶法提取松籽油工艺及其氧化稳定性[J]. 食品科学 2016 37(22). 6. 包怡红 冯雁波. 响应面试验优化红松松仁膳食纤维制备工艺及其理化性质分析[J]. 食品科学 2016(14期):11-17. 5. 李长见. 双酶法玉米汁饮料的研制[J]. 农产品加工 2018 No.453(07):22-25+28. 4. 刘静怡 丁城 周梦舟 等. 双酶法分离提取米糠膳食纤维的研究[J]. 食品科技 2017(10):179-184. 3. 杨敏 杨勇 吴世涛 李彬彬 张楠 张学广 侯青 陈洪 林德荣 刘爱平 刘韫涛 李健 林燕.利用燕麦麸脂肪模拟物制作的发酵香肠对大鼠血脂水平及血清抗氧化性能的影响[J].食品科学 2018 39(05):239-246. 2. 曲鹏宇 李志江 李丹 等. 乳熟中期水稻茎中水溶性膳食纤维提取工艺研究[J]. 黑龙江八一农垦大学学报 2020 032(002):37-42 118. 1. 刘淑婷 王颖 王志辉 等. 不同品种芸豆淀粉及其抗性淀粉结构和物化特性比较[J]. 中国食品学报 2020(4).