首页
订购/客服:400-666-5481

糖化酶

    
BR,10万u/ml,液体

Amyloglucosidase from aspergillus niger

源叶
S10018 一键复制产品信息
9032-08-0
MFCD00081350
糖化淀粉酶;淀粉葡萄糖苷酶;葡萄糖淀粉酶;γ-淀粉酶;α-1,4-葡萄糖水解酶;淀粉脱脂酶
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S10018-100ml
BR,10万u/ml,液体

¥140.00

>10 9 9 - 3
产品介绍 参考文献(327篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

1毫升酶液在40℃、PH4.6的条件下,1小时水解可溶性淀粉产生1毫克葡萄糖的酶量为1个酶活力单位(U)

本产品适用的的pH范围是3.0-5.5,温度范围是40-60℃(104-140°F)。

溶解性: 0.05mol/L  pH  4.6  乙酸乙酸钠缓冲液
储存条件: 2-8℃
EC编号: 3.2.1.3
用途: 用于酵母细胞中的糖原测定;依靠糖化酶合成异-寡糖。
密度: 1·2
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(327篇)

322. [IF=6.2] Wenqing Zhao, et al. "Regulation of rice bran physicochemical properties, bioactive components and functional properties by synergistic fermentation of Bacillus subtilis and Aspergillus niger"Food Bioscience, 2026 Sep;83:109609 321. [IF=6.9] Xu Fang, et al. "Modification of dietary fiber from Pueraria lobata by pulsed electric field and microwave coupling: Structural characterization, functional properties, and hypolipidemic effects"Innovative Food Science & Emerging Technologies, 2026 Oct;11 320. [IF=8.7] Yingying Yan, et al. "Alleviation effect of Potentilla anserina polysaccharides on intestinal barrier dysfunction and its underlying mechanism"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Jul;:153526 319. [IF=8.8] Chunling Nie, et al. "Salt-induced cellulose nanocrystal networks modulate the stability and digestion behavior of AMP/HPMC water-in-water Pickering emulsions"FOOD RESEARCH INTERNATIONAL, 2026 Jul;:119961 318. [IF=8.8] Yan Qi, et al. "Whole wheat steaming bun matrix enhances folic acid bioavailability: protein drives systemic uptake, soluble fiber directs brain delivery"FOOD RESEARCH INTERNATIONAL, 2026 Oct;242:119929 317. [IF=13.2] Yongxing Li, et al. "Isomeric effect of coumaric acid on the structure, digestion, and gut microbiota regulation of starch-based V-type complexes"CARBOHYDRATE POLYMERS, 2026 Jul;:125615 316. [IF=3.5] Yanting Hua, et al. "Effect of Different Pre-Heating Treatments on the Stability of Mung Bean Plant-Based Milk and the Characteristics of Mung Bean Proteins"JOURNAL OF FOOD PROCESS ENGINEERING, 2026 Jun;49(6):e70640 315. [IF=8.7] Yujia Ou, et al. "Regulation of molecular structure and functional performance of Porphyra haitanensis soluble dietary fiber via temperature-controlled steam explosion"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Jul;371:153010 314. [IF=10.4] Yuxin Li, et al. "Green extraction of non-starch polysaccharides from millet using a deep eutectic solvent: structural elucidation and structure-activity relationship of their inhibition of α-glucosidase"FOOD CHEMISTRY, 2026 Sep;524:150235 313. [IF=13.8] Zhenyu Liu, et al. "The synergistic effect of high pressure and moisture on the digestibility of yam starch"FOOD HYDROCOLLOIDS, 2026 Dec;181:112970 312. [IF=3.7] Jinling Li, et al. "Effect of sugar alcohol combined moist heat treatment on the physicochemical properties of glutinous rice flour"JOURNAL OF CEREAL SCIENCE, 2026 Mar;128:104404 311. [IF=3.7] Feiyang Zhang, et al. "Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers"JOURNAL OF CEREAL SCIENCE, 2026 Mar;128:104403 310. [IF=5.1] Jiapeng Tian, et al. "Effects of Phenolic Acids with Different Structures and Lauric Acid on the Digestive Properties and Physicochemical Characteristics of Breadfruit Starch"Foods, 2026 Feb;15(4):612 309. [IF=5.1] Jing Hao, et al. "Chemometric monitoring of critical parameters in rice wine fermentation using near-infrared spectroscopy with ultrasound-assisted S. cerevisiae cultivation"MICROCHEMICAL JOURNAL, 2026 Apr;223:117397 308. [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 307. [IF=8.5] Zhi-cheng Li, et al. "Structural and digestive properties of tiger nut starch–lauric acid complexes: Insights from multiscale characterization"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Feb;347:150735 306. [IF=9.8] Yuze Jia, et al. "Effects of hot air pretreatment on digestibility and quality of steamed bread"FOOD CHEMISTRY, 2026 Feb;:148559 305. [IF=9.8] Jun Chen, et al. "Synergistically engineered porous wheat starch via sodium trimetaphosphate–sodium hypochlorite dual modification: Microstructural revelations and enhanced functional performance"FOOD CHEMISTRY, 2026 Feb;:148353 304. [IF=12.5] Zixi Wang, et al. "Extrusion-formed starch-phenolic acid complexes: Physico-chemical properties and in vitro digestibility"CARBOHYDRATE POLYMERS, 2026 Feb;:125089 303. [IF=3.3] Liu Shiqi, et al. "Effects of pretreatment methods on the structural and physicochemical properties of insoluble dietary fiber from Korla fragrant pear (Pyrus sinkiangensis Yü)"Journal of Food Measurement and Characterization, 2026 Mar;:1-14 302. [IF=3.7] Yongzhu Zhang, et al. "Improvement of the nutritional composition, flavor characteristic, and functional activity of brown rice bio-processed with R. oligosporus"JOURNAL OF CEREAL SCIENCE, 2026 Jun;129:104435 301. [IF=5.3] Tao Xu, et al. "Gelatinization and Pasting Property of Small Granular Starch from Chlamydomonas reinhardtii and Its Structural Basis"Gels, 2026 Mar;12(3):241 300. [IF=6.6] Feng Cao, et al. "An Efficient Starch-Based Delivery System Ameliorates Naringin’s Uptake to Mitigate Acrylamide-Induced Oxidative Stress in Mice"Antioxidants, 2026 Mar;15(3):384 299. [IF=7.2] Chang Tong, et al. "Remission of Type 2 Diabetes in Mice via Specific Gut Microbiota Modulation by Lactobacillus plantarum‑Fermented Highland Barley Bread"Journal of Future Foods, 2026 Mar;: 298. [IF=9.8] Danni Jin, et al. "Changes in structure, digestion, and curcumin release properties of starch constructed by protein fibrils-OSA starch interactions"FOOD CHEMISTRY, 2026 Mar;:148859 297. [IF=3.2] Wang Rui, et al. "Characterization and in Vitro Digestion of Corn Starch-Sodium Alginate/Konjac Glucomannan Complex Prepared by Twin-Screw Extrusion"Food Biophysics, 2026 Jun;21(2):42 296. [IF=3.2] Yan Feng, et al. "Effect of Hydrothermal-Regulated Endogenous Amylase of Rice Grain Modification on the Digestibility and Structure of Rice Starch"Food Biophysics, 2026 Jun;21(2):40 295. [IF=3.5] Yujie Chen, et al. "The effect of extruded green banana flour substitution on the physicochemical and functional properties of composite doughs and noodle quality"JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2026 Apr;: 294. [IF=9.8] Jingjing Liang, et al. "Mechanistic insights into the impact of ferulic acid on starch digestibility and structural properties"FOOD CHEMISTRY, 2026 Jun;515:149324 293. [IF=9.8] Xiangfei Li, et al. "Effects of fermentation with feruloyl esterase-producing Lactobacillus johnsonii on the composition, structure, physicochemical properties, and in vitro hypoglycemic activity of soluble dietary fiber from rice bran"FOOD CHEMISTRY, 202 292. [IF=9.8] Bingjie Chen, et al. "Effects of thermal treatments on instant characteristics, flavor profile, and in vitro digestion-fermentation of germinated brown rice powder"FOOD CHEMISTRY, 2026 Apr;:149184 291. [IF=9.8] Xiwu Jia, et al. "Effects of dual modification on physicochemical and digestibility properties of rice starch"FOOD CHEMISTRY, 2026 Jun;514:149085 290. [IF=4.2] Aoyue Sun, et al. "Antidiabetic Kidney Disease Benefits of Feeding Rice Starch/Inulin-Enriched Extruded Rice to Diabetes Homozygous Mice"JOURNAL OF NUTRITION, 2026 May;:101579 289. [IF=6] Liuyan Chen, et al. "Effect of Microwave-Assisted Heat–Moisture Treatment on Structure, Physicochemical Properties and In Vitro Digestibility of Wheat Starch"Foods, 2026 May;15(10):1698 288. [IF=8.8] Chen Dai, et al. "Valorization of coffee Silverskin into a novel dietary Fiber ingredient: A comprehensive study on structure, and in vitro/in vivo antioxidant activity"FOOD RESEARCH INTERNATIONAL, 2026 Sep;239:119575 287. [IF=10.4] Kun Yu, et al. "Impacts of steam explosion treatment on qualities, protein network development and digestion-resistant properties of dried sorghum noodles"FOOD CHEMISTRY, 2026 Aug;520:149810 286. [IF=10.4] Yilin Zhou, et al. "Microalgae powder alters protein conformation and gluten–starch microstructure to attenuate starch digestibility in steamed bread"FOOD CHEMISTRY, 2026 Jul;518:149678 285. [IF=10.4] Yutong Zhang, et al. "Effects of endogenous non-starch components on the starch digestibility of breadfruit flour based on extrusion modification technology"FOOD CHEMISTRY, 2026 May;:149677 284. [IF=10.6] Jingjing Cai, et al. "Influence of freeze-thaw cycles to frozen Zongzi (rice products): insights from water migration, starch deterioration, in vitro digestion properties, and product quality"Journal of Future Foods, 2026 May;: 283. [IF=13.2] Jihong Qu, et al. "Lactic acid-mediated chitosan/starch complexation: A green strategy for synergistically enhancing resistant starch content and sensory quality in lotus root starch-based foods"CARBOHYDRATE POLYMERS, 2026 Aug;385:125400 282. [IF=13.8] Yufeng Chen, et al. "Ion-mediated structural evolution of κ-carrageenan/agar composite gels: Implications for in vitro digestion control and its underlying mechanism"FOOD HYDROCOLLOIDS, 2026 Nov;180:112896 281. [IF=3.2] Guo Shengli et al."Resistant dextrin prepared using dual-enzyme hydrolysis: structural characterization, physicochemical, and functional properties."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2026 Jan;252(1):4 280. [IF=5.1] Zhongman Min et al."Physicochemical Properties of Sprouted Fava Bean Flour–Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles."Foods.2025 Dec;14(24):4302 279. [IF=8] Wenjing Gu et al."Effects of microbial fermentation from Jiangshui source on the multiscale structure, physicochemical properties, and digestive characteristics of quinoa starch."FOOD RESEARCH INTERNATIONAL.2026 Feb;225:118076 278. [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 277. [IF=12.4] Qingying Shi et al."Enhancing Stability and Mucoadhesive Properties of Porous Starch Through Chitosan Surface Modification for Potential Oral Mucosal Probiotic Delivery."FOOD HYDROCOLLOIDS.2025 Dec;:112318 276. [IF=2.7] Yuxin Liu et al."Structures and Adsorption Properties of Porous Cassava Starch via Ball Milling and Ultrasound-Assisted Enzymatic Hydrolysis."STARCH-STARKE.2026 Jan;78(1):e70156 275. [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 274. [IF=8.2] Guangjia Lv et al."Interaction mechanisms in cassava starch–hemicellulose–sinapic acid ternary complex."Food Chemistry-X.2026 Jan;:103494 273. [IF=9.8] Xinru Wu et al."Structural and functional optimization of fermentation-mediated peanut shells insoluble dietary fiber and its regulatory effect on cookies quality."FOOD CHEMISTRY.2026 Feb;501:147582 272. [IF=9.8] Jing Hong et al."Unraveling the impact of repeated and continuous heat-moisture treatment on WEAX-corn starch compounds: new insights into structure and digestibility."FOOD CHEMISTRY.2026 Feb;503:147744 271. [IF=2.7] Hequan Zhu et al."Isolation, Structural Characterization, and In Vitro Antioxidant Activity of Polysaccharides from Cynanchum auriculatum Royle ex Wight."Separations.2026 Jan;13(2) 270. [IF=2.7] Siyu Bai et al."Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi."STARCH-STARKE.2026 Jan;78(1):e70166 269. [IF=3.4] Pengkui Xia et al."Regulation of the Gel Properties of Konjac Glucomannan and Deacetylated Konjac Glucomannan on Various Starches and the Processing Performance of Vermicelli."JOURNAL OF FOOD SCIENCE.2026 Jan;91(1):e70865 268. [IF=6.9] Yan Sun et al."Combined Effects of Soluble Dietary fiber and Its Bound Phenolics From Lemon Peel on Physicochemical, Digestive, and Structural Properties of Gelatinized Corn Starch."Food Frontiers.2026 Jan;7(1):e70223 267. [IF=8] Hao Guo et al."Unraveling mechanism of konjac glucomannan in delaying staling and modifying internal structure of steamed bread during freezing."FOOD RESEARCH INTERNATIONAL.2026 Jan;:118354 266. [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￿￿ 265. [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 264. [IF=8.5] Yujie Feng et al."Impact of high loading capacity on physicochemical properties, stability, and bioaccessibility of astaxanthin microcapsules stabilized by sodium starch octenylsuccinate."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Dec;333:148 263. [IF=12.5] Xiao-Hui Yuan et al."Characterization and bifidogenic effects of a low-molecular weight polysaccharide isolated from a Chinese herb, Polygonatum kingianum Coll. et Hemsl (Huangjing) rhizome."CARBOHYDRATE POLYMERS.2025 Nov;:124678 262. [IF=5.1] Zhan Wang et al."Preparation and Digestive Properties of Biscuits Enriched with Extrusion-Modified Dietary Fiber: Effects on Slow Transit Constipation."Foods.2025 Jan;14(19):3436 261. [IF=9.8] Han Tao et al."Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms."FOOD CHEMISTRY.2025 Dec;496:146736 260. [IF=6.6] Yanzhi You et al."Temperature-controlled subcritical water treatment for modifying corncob insoluble dietary fiber: A comprehensive evaluation of physicochemical, functional, structural and prebiotic properties."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Oct;23 259. [IF=8.5] Yujing Pan et al."Effects of Cyclocarya paliurus polysaccharides on the gelatinization, rheological, and digestive properties of wheat starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;:147659 258. [IF=8.5] Na Jiang et al."Enhancing the performance of paper via enzyme-modified starch surface sizing and selection of optimal enzyme system."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;325:147330 257. [IF=5.1] Lingfeng Zhu et al."Germination-Induced Biofortification: Improving Nutritional Efficacy, Physicochemical Properties, and In Vitro Digestibility of Black Rice Flour."Foods.2025 Jan;14(16):2912 256. [IF=8.5] Zhishui Xing et al."Influence of oligosaccharides and polysaccharides on the properties and performances of defatted soybean flour-based adhesive."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;322:147153 255. [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 254. [IF=6.6] Yingying Zhu et al."The application potential of heat-moisture treated whole black highland barley flour in muffin production."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Nov;:118694 253. [IF=9.8] Li Niu et al."Complexation of chitosan-modified porous starch with chlorogenic acid to form ternary gels: Multiscale structural changes and retrogradation behavior."FOOD CHEMISTRY.2025 Nov;:146929 252. [IF=12.4] Qia Wang et al."The hydration properties of food-derived insoluble dietary fiber: Multi-scale regulation of component heterogeneity and size effect."FOOD HYDROCOLLOIDS.2025 Nov;:112299 251. [IF=8.2] Guoze Wang et al."Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun."Food Chemistry-X.2025 Oct;31:103178 250. [IF=3.6] Lufei Wang et al."Effects of different proteins on the structure and digestibility of complexes extruded with high amylose maize starch."Bioactive Carbohydrates and Dietary Fibre.2025 Dec;34:100493 249. [IF=5.9] Le Li et al."Effect of drying methods on the physicochemical and adsorption properties of porous starch loaded with cinnamon essential oil."Food Structure-Netherlands.2025 Jul;45:100461 248. [IF=8] Xiaoli Ma et al."Impact of steam explosion on Sorghum starch digestibility and physicochemical properties."FOOD RESEARCH INTERNATIONAL.2025 Aug;:117220 247. [IF=5.1] Lingfeng Zhu et al."Germination-Induced Biofortification: Improving Nutritional Efficacy, Physicochemical Properties, and In Vitro Digestibility of Black Rice Flour."Foods.2025 Jan;14(16):2912 246. [IF=8.5] Zhishui Xing et al."Influence of oligosaccharides and polysaccharides on the properties and performances of defatted soybean flour-based adhesive."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;322:147153 245. [IF=3.6] Lufei Wang et al."Effects of different proteins on the structure and digestibility of complexes extruded with high amylose maize starch."Bioactive Carbohydrates and Dietary Fibre.2025 Dec;34:100493 244. [IF=5.9] Le Li et al."Effect of drying methods on the physicochemical and adsorption properties of porous starch loaded with cinnamon essential oil."Food Structure-Netherlands.2025 Jul;45:100461 243. [IF=8] Xiaoli Ma et al."Impact of steam explosion on Sorghum starch digestibility and physicochemical properties."FOOD RESEARCH INTERNATIONAL.2025 Aug;:117220 242. [IF=5.1] Yongxing Li et al."Enzymolysis-Driven Development of a Gut-Targeted Aronia melanocarpa Meal Replacement Powder with Glycemic Control and Microbial Homeostasis Benefits."Foods.2025 Jan;14(14):2456 241. [IF=7.2] Guangmin Nie et al."Ultrasound-assisted cellulase modification on apricot kernel beverage residue: physicochemical properties and application in low-digestibility biscuits."Journal of Future Foods.2025 Jul;: 240. [IF=9.8] Jing Zhu et al."Preparation of branched starch by α-amylase and thermophilic glycogen branching enzyme modification."FOOD CHEMISTRY.2025 Nov;493:145748 239. [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 238. [IF=9.8] Jiahong Yu et al."Formation and in vitro digestion of sorghum starch-resveratrol complex nanoparticles and the corresponding mechanism."FOOD CHEMISTRY.2025 Nov;492:145457 237. [IF=8.5] Lingyu Han et al."Health benefits and digestive properties of Ca2+-regulated sodium alginate from an endogenous method in buckwheat noodles."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;:144451 236. [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 235. [IF=8] Shengxin Ji et al."Effect of NaHCO3 on the quality and in vitro starch digestibility of fried-free instant noodles."FOOD RESEARCH INTERNATIONAL.2025 Jul;:117109 234. [IF=4] Ya-Die Niu et al."Insoluble dietary fiber from Chinese cabbage leaves improves glucose and lipid metabolism disorders in HFD-fed mice by mediating gut microbiota."Journal of Functional Foods.2025 Aug;131:106948 233. [IF=5.1] Zafarullah Muhammad et al."Implicating Ultrasonication and Heat–Moisture Treatments as a Green and Eco-Friendly Approach for Dual Physical Modification of Eleocharis tuberosa Starch to Improve Its Physico-Chemical and Functional Properties."Foods.2025 Jan 232. [IF=8] Wentao Pan et al."Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3."FOOD RESEARCH INTERNATIONAL.2025 Oct;218:116920 231. [IF=6.6] Wen-Xuan Hu et al."Influence of extrusion on starch structure, physicochemical properties and in vitro digestibility of banana flour (Musa spp.) and its potential application in wheat dough."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 May;:117927 230. [IF=8.5] Ziyan Cui et al."Ultrasound/microwave modification-mediated formation of precipitated debranched starch–lipid complexes: Physicochemical and in vitro digestion properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;:144801 229. [IF=12.4] Chunling Nie et al."Novel food-grade water-in-water Pickering emulsions stabilized by cellulose nanocrystals with long-term stability and slowing down starch digestibility."FOOD HYDROCOLLOIDS.2025 May;:111507 228. [IF=2.2] Zhiwei Sun et al."Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes."CEREAL CHEMISTRY.2024 Dec;: 227. [IF=4.7] Wenjie Xu et al."Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture."Foods.2024 Dec;13(24):4180 226. [IF=3.4] Yuxin Liu et al."Structures and properties of α-amylase and glucoamylase immobilized by ZIF-8 via one-pot preparation."ENZYME AND MICROBIAL TECHNOLOGY.2024 Dec;:110579 225. [IF=3.2] Lina Xu et al."Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starch."JOURNAL OF FOOD SCIENCE.2024 Dec;: 224. [IF=8.5] Li-Jiao Huang et al."Synthesis and characteristics of type 3 resistant waxy corn starch by removal of starch granule surface proteins and heat-moisture treatment."FOOD CHEMISTRY.2025 Jan;:142958 223. [IF=6.3] Qisheng Yue et al."Effect of traditional procedure and high pressure processing assisted methods on physicochemical properties and in vitro digestibility of yellow glutinous rice dyed by Buddleja officinalis maxim."Innovative Food Science & Emerging Techn 222. [IF=6] Xiaoli Ma et al."Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;218:117522 221. [IF=4.5] Chen Yang et al."Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds."Applied Food Research.2025 Mar;:100834 220. [IF=7.7] Yutong Zhang et al."Type 3 resistant starch prepared from jackfruit alleviated the hyperlipidemia via gut microbiota regulation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:143452 219. [IF=8.5] Runzheng Wang et al."Effect of high hydrostatic pressure on physicochemical and digestive properties of catechin–chestnut starch complexes."FOOD CHEMISTRY.2025 Apr;:144501 218. [IF=5.7] Hongdong Song et al."Novel Cholecystokinin Secretion-Stimulating Peptides from Oat Protein Hydrolysate: Sequence Identification and Insight into the Mechanism of Action."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 217. [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;: 216. [IF=7.7] Ji Kang et al."Effects of galactomannans of varied structural features on the functional characteristics and in vitro digestibility of wheat starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;:136295 215. [IF=8.5] Pengfei Ye et al."Effect of endogenous proteins and lipids on yam flour during radio frequency explosion puffing: Characterization, microstructure, function, and in vitro digestibility."FOOD CHEMISTRY.2025 Feb;464:141710 214. [IF=7] Xin Wang et al."Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115201 213. [IF=3.9] Yongzhu Zhang et al."Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran."JOURNAL OF CEREAL SCIENCE.2024 Nov;120:104055 212. [IF=8.5] Shengxin Ji et al."Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa."FOOD CHEMISTRY.2025 Feb;464:141778 211. [IF=11] Xinyu Lv et al."Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids."FOOD HYDROCOLLOIDS.2025 Mar;160:110777 210. [IF=7.7] Jiadi Lu et al."Structural characterization and functional properties of resistant dextrins prepared from different starch sources."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;282:137124 209. [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;:1-18 208. [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 207. [IF=8.5] Xinru Sun et al."Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes."FOOD CHEMISTRY.2025 Feb;465:142159 206. [IF=4.7] Chunmiao Lu et al."Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles."Foods.2024 Nov;13(23):3749 205. [IF=7.7] Wenyu Chen et al."Digestive characteristics and structural changes of lotus seed starch-lotus seed protein blend system during in vitro digestion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;284:138109 204. [IF=11] Lili Chen et al."Effect of different soluble pectin in breadfruit on starch digestibility."FOOD HYDROCOLLOIDS.2025 Apr;161:110892 203. [IF=11] Yifan Chen et al."Unveiling the Mechanism of Gelatin's Influence on Starch Digestibility: A Focus on Amylopectin Chain Distribution."FOOD HYDROCOLLOIDS.2024 Dec;:110984 202. [IF=7.7] Hui Sun et al."Structural alterations in butyrylated and recrystallized high-amylose maize starch and their effect on gut microbiota during in vitro fermentation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:139970 201. [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 200. [IF=2.9] Duan Ruibing et al."Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue."Journal of Food Measurement and Characterization.2025 Jan;:1-12 199. [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):316 198. [IF=3.2] Ruibing Duan et al."Effect of lotus rhizome residue on the quality and nutritional properties of wheat-based noodles."JOURNAL OF FOOD SCIENCE.2025 Jan;90(2):e17675 197. [IF=7.7] Yi Liu et al."Freeze-thaw pretreatment improved the anti-digestibility and viscosity of corn starch/type-A gelatin complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;302:140648 196. [IF=8.5] Siyi Jiao et al."Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation."FOOD CHEMISTRY.2025 May;475:143264 195. [IF=7.7] Rui Zhang et al."Effects of Ganoderma lucidum fermentation on the structure of Tartary buckwheat polysaccharide and its impact on gut microbiota composition."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Feb;:140944 194. [IF=11] Yue Cheng et al."Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes."FOOD HYDROCOLLOIDS.2025 Jul;164:111218 193. [IF=8.5] Zhenyu Liu et al."New insights into cold plasma-induced starch modification: A comparative analysis of microstructure and physicochemical properties in A-type and B-type starches."FOOD CHEMISTRY.2025 Jun;478:143708 192. [IF=11] Minglong Wang et al."Mechanistic insights into the influence of Tartary buckwheat flavonoids on the digestibility of starch."FOOD HYDROCOLLOIDS.2025 Mar;:111185 191. [IF=7] Xiufen Li et al."Hypoglycemic effect of dietary fibers from Moringa oleifera leaves: In vitro and in vivo studies."FOOD RESEARCH INTERNATIONAL.2025 May;209:116196 190. [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 189. [IF=7.7] Wen-Xuan Hu et al."Effect of fatty acid chain length on the structure and digestibility of high-amylose starch-fatty acid and high-amylose starch-fatty acid-whey protein isolate complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:14 188. [IF=4.7] Huijie Fang et al."Analysis of the Physicochemical and Structural Properties of Chestnut Starch After Thermal Processing."Foods.2025 Mar;14(7):1190 187. [IF=8.5] Tingting Bu et al."Effect of Flammulina velutipes polysaccharidees on the quality and digestibility of fresh wet rice noodles: A study perspective from physicochemical and postprandial glucose homeostasis in vivo."FOOD CHEMISTRY.2025 Aug;484:144335 186. [IF=7.7] Yang Xiao et al."Longan seeds used as novel resources to prepare resistant starch: structure, properties and digestion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;310:143451 185. [IF=6.3] Ning Wang et al."Effect of microwave plasma power on the properties of pea starch: Granule morphology, gelatinization behavior, and gel properties."Innovative Food Science & Emerging Technologies.2025 Jun;102:104032 184. [IF=9.7] Xi-Wen Fan et al."Optimizing tomato waste hydrolysate for enhanced fucoxanthin biosynthesis in mixotrophic cultivation of Isochrysis galbana."BIORESOURCE TECHNOLOGY.2024 Sep;:131453 183. [IF=3.1] Zhang Wei et al."Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria."APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY.2024 Aug;:1-18 182. [IF=7.7] Xiaoying Wang et al."Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:134863 181. [IF=8.5] Xinzhu Zhao et al."The interaction between maize resistant starch III and Bifidobacterium adolescentis during in vitro fermentation."FOOD CHEMISTRY.2024 Aug;:140968 180. [IF=5.1] Yiqing Zhu et al."Identification, screening and molecular mechanisms of natural stable angiotensin-converting enzyme (ACE) inhibitory peptides from foxtail millet protein hydrolysates: a combined in silico and in vitro study."Food & Function.2024 Jul;: 179. [IF=7.7] Yuxin Liu et al."Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134336 178. [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 177. [IF=7.7] Min Xiong et al."Effects of soluble dietary fiber from pomegranate peel on the physicochemical properties and in-vitro digestibility of sweet potato starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jul;273:133041 176. [IF=10.7] Jun Yang et al."Improvement of lactose digestion by highland barley (Hordeum vulgare var. coeleste L.) β-glucan: Activation of lactase under simulated gastric/small intestinal digestive conditions."CARBOHYDRATE POLYMERS.2025 Jan;347:122757 175. [IF=4.7] Xin Zhang et al."Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch–Tea Polyphenol Complexes."Foods.2024 Jan;13(17):2654 174. [IF=4] Wei Shulin et al."Fingerprint profiling for quality evaluation and the related biological activity analysis of polysaccharides from Liuweizhiji Gegen-Sangshen beverage."Frontiers in Nutrition.2024 Jul;11: 173. [IF=7.7] Jing Hong et al."Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Sep;276:133950 172. [IF=7.7] Huirong Chen et al."Interactions between pectin, starch and linoleic acid and their effects on starch structure, digestion and release properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;275:133255 171. [IF=7.7] Nan Wang et al."In vitro fecal fermentation of acylated porous Canna edulis starch and corresponding stabilized Pickering emulsions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;274:133169 170. [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 169. [IF=11] Yi Liu et al."Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio."FOOD HYDROCOLLOIDS.2024 Nov;156:110268 168. [IF=8.2] Jiani Jiang et al."Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;:132410 167. [IF=5.2] Yang Gao et al."Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder."Foods".2024 Jan;13(8):1185 166. [IF=2.3] Yunjie Wang et al."Structure and Physicochemical Properties of Resistant Starch III with Different Milling Methods."STARCH-STARKE".2024 Mar;:2300261 165. [IF=8.1] Huimin Wang et al."Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content."FOOD RESEARCH INTERNATIONAL".2024 May;184:114254 164. [IF=5.2] Jingyi Wang et al."Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment."Food Bioscience".2024 Apr;58:103797 163. [IF=8.8] Qingyu Yang et al."The mediation mechanism of calcium ions on black bean type 3 resistant starch: Metabolomics, structure characteristics and digestibility."FOOD CHEMISTRY".2024 Jul;446:138883 162. [IF=8.2] Jiao Wang et al."Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;270:132524 161. [IF=8.2] Zhongjing Lin et al."Comparison of anti-allergic activities of different types of lotus seed resistant starch in OVA-induced mouse model."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;:132389 160. [IF=8.8] Wenjing Chen et al."Comparative study on dynamic in vitro digestion characteristics of lotus seed starch-EGCG complex prepared by different processing methods."FOOD CHEMISTRY".2024 Oct;455:139849 159. [IF=11.2] Zhonghua Gu et al."Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance."CARBOHYDRATE POLYMERS".2024 Sep;340:122303 158. [IF=5.2] Tingting Bu et al."Effect of two different Flammulina velutipes polysaccharides on the physicochemical and digestive properties of rice starch and their interaction mechanisms."Food Bioscience".2024 Jun;59:104015 157. [IF=8.2] Hang Gui et al."Sustained release, antimicrobial, and antioxidant properties of modified porous starch-based biodegradable polylactic acid/polybutylene adipate-co-terephthalate/thermoplastic starch active packaging film."INTERNATIONAL JOURNAL OF BIOLOGICA 156. [IF=5.2] Qingyu Yang et al."Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread."Foods".2024 Jan;13(7):1057 155. [IF=8.8] Weidong Zhang et al."Structural changes of rice starch-anthocyanins complexes (V-type) and its impact on gut microbiotas and potential metabolic pathways during in vitro fermentation."FOOD CHEMISTRY".2024 Aug;448:139064 154. [IF=5.2] Jia Kong et al."Effects of Ficus pumila Linn. polysaccharide on physicochemical and digestive properties of corn starch."Food Bioscience".2024 Apr;58:103811 153. [IF=6] Ruibing Duan et al."Insight into the mechanisms of acid treatment on alkali-soluble polysaccharides from crispy and mealy lotus rhizomes."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Feb;:115885 152. [IF=6] Qingyu Yang et al."The research on metabolomics mechanism of calcium ion-induced whole black bean polyphenols and biological activities."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Feb;:115851 151. [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 150. [IF=8.2] Jingyi Wang et al."Effect of feruloylated arabinoxylan on the retrogradation and digestibility properties of pea starch during short-term refrigeration: Dependence of polysaccharide structure and bound ferulic acid content."INTERNATIONAL JOURNAL OF BIOLOGI 149. [IF=5.2] Sandu Xie et al."Structural and Physicochemical Properties of a Chinese Yam Starch–Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment."Foods.2023 Jan;12(20):3763 148. [IF=5.2] Shishuai Wang et al."Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles."Foods.10.3390/foods12193569 147. [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 146. [IF=6.1] Shuxin Ye et al."Physicochemical properties, phenolic identification and in vitro digestion profile of Chinese black rice (Oryza sativa L.)."Food & Function.10.1039/D3FO03199C 145. [IF=8.1] David Mahoudjro Bodjrenou et al."Effects of crosslinking with sodium trimetaphosphate on structural, physicochemical, rheological and in vitro digestibility properties of purple sweet potato starch."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113427 144. [IF=8.2] Gaomin Cheng et al."Understanding resistant-starch formation during drying high-amylose maize kernels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129419 143. [IF=6] Shengxin Ji et al."Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Dec;:115633 142. [IF=8.1] Huirong Chen et al."Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film."FOOD RESEARCH INTERNATIONAL.2023 Dec;174:113647 141. [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 140. [IF=5.2] Yingmei Wu et al."The Effect of Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment on the Nutritional and Physicochemical Characteristics of Various Legumes."Foods.2023 Jan;12(17):3260 139. [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 138. [IF=4.1] Yu Sun et al."Mechanistic study on the inhibition of α-amylase and α-glucosidase using the extract of ultrasound-treated coffee leaves."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;: 137. [IF=6.056] Qing-yun Bu et al."Preparation and characterization of tea polyphenol composite microspheres encapsulated using sodium alginate and crosslinked starch."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 May;:114888 136. [IF=4.52] Wenxiu Wang et al."Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105345 135. [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 134. [IF=10.723] Huajian Xu et al."Influence pathways of nanocrystalline cellulose on the digestibility of corn starch: Gelatinization, structural properties, and α-amylase activity perspective."CARBOHYDRATE POLYMERS.2023 Aug;314:120940 133. [IF=11.504] Yunxiang Ma et al."Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel."FOOD HYDROCOLLOIDS.2023 Sep;142:108858 132. [IF=10.723] Fuyue Dong et al."Digestibility, structural and physicochemical properties of microcrystalline butyrylated pea starch with different degree of substitution."CARBOHYDRATE POLYMERS.2023 Aug;314:120927 131. [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;: 130. [IF=3.612] Shuangjing Lang et al."Effect of exogenous GABA combined with ultrasound treatment on the physicochemical and functional properties of sprouted mung bean starch."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Mar;: 129. [IF=4.927] Xifei Xu et al."Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue."MOLECULES.2023 Jan;28(3):1322 128. [IF=8.025] Mengting Wang et al."Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;232:123331 127. [IF=8.025] Zerun Li et al."Interactions between structure and function of resistant glucans for alleviating type 2 diabetes mellitus (T2DM) and its complications in mice."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;231:123405 126. [IF=7.425] Weidong Zhang et al."Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes."FOOD RESEARCH INTERNATIONAL.2023 Apr;166:112578 125. [IF=6.443] Min Yang et al."Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)."Food Chemistry-X.2022 Dec;16:100473 124. [IF=3.612] Zerun Li et al."Identification of the key structure, preparation conditions and properties of resistant dextrin for indigestibility based on simulated gastrointestinal conditions."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Sep;: 123. [IF=5.561] Lingyi Li et al."Qualitative and Quantitative Correlation of Microstructural Properties and In Vitro Glucose Adsorption and Diffusion Behaviors of Pea Insoluble Dietary Fiber Induced by Ultrafine Grinding."Foods.2022 Jan;11(18):2814 122. [IF=6.056] Xiaofei Jiang et al."Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Sep;:113979 121. [IF=6.59] Lanxin Li et al."A novel lotus seed cross-linked resistant starch: Structural, physicochemical and digestive properties.."Frontiers in Nutrition.2022 Aug;9:989042-989042 120. [IF=2.688] Wenli Zhi et al."Effect of Microwave Treatment on the Properties of Starch in Millet Kernels."STARCH-STARKE.2022 Jul;:2200063 119. [IF=5.304] Yuxi Guo et al."Asymmetrical flow field-flow fractionation combined with liquid chromatography enables rapid, quantitative, and structurally informative detection of resistant starch."MICROCHEMICAL JOURNAL.2022 Oct;181:107787 118. [IF=6.056] Jianlou Mu et al."Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113686 117. [IF=7.514] Xiaolei Zhang et al."Ultrasonication effects on physicochemical properties of starch–lipid complex."FOOD CHEMISTRY. 2022 Sep;388:133054 116. [IF=9.147] Chong-Chong Wang et al."Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread."Food Hydrocolloid. 2022 Apr;125:107448 115. [IF=7.514] Xiaoli Zhou et al."Effect of high hydrostatic pressure treatment on the formation and in vitro digestion of Tartary buckwheat starch/flavonoid complexes."Food Chem. 2022 Jul;382:132324 114. [IF=3.361] Shenggui Zhang et al."Construction of ferulic acid modified porous starch esters for improving the antioxidant capacity."Rsc Adv. 2022 Jan;12(7):4253-4262 113. [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 06 112. [IF=6.475] Qing Ge et al."In vitro fecal fermentation characteristics of bamboo insoluble dietary fiber and its impacts on human gut microbiota."Food Res Int. 2022 Jun;156:111173 111. [IF=5.64] Shuai Luo et al."Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics."Front Microbiol. 2022 Mar 24;13:857966 110. [IF=1.718] ZHANG Xiunan et al."Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour."Food Sci Tech-Brazil. 2022 Mar;42: 109. [IF=2.72] Mengcong Liu et al."Effect of digestion on bound phenolic content, antioxidant activity and hypoglycemic ability of insoluble dietary fibre from four Triticeae crops."J Food Biochem. 2021 Jun;45(6):e13746 108. [IF=3.119] Haiyan Li et al."Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions."Rsc Adv. 2020 Feb;10(14):8480-8489 107. [IF=4.952] Xuemin Kang et al."Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths."Lwt Food Sci Technol. 2021 Jun;144:111271 106. [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 105. [IF=4.952] Zihan Shao et al."Process optimization, digestibility and antioxidant activity of extruded rice with Agaricus bisporus."Lwt Food Sci Technol. 2021 Dec;152:112350 104. [IF=6.953] Rui Wang et al."Effects of pullulanase debranching on the properties of potato starch-lauric acid complex and potato starch-based film."Int J Biol Macromol. 2020 Aug;156:1330 103. [IF=6.953] Yiming Zhou et al."Effect of quercetin on the in vitro Tartary buckwheat starch digestibility."Int J Biol Macromol. 2021 Jul;183:818 102. [IF=6.953] Xuemin Kang et al."Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods."Int J Biol Macromol. 2021 Jul;182:1112 101. [IF=6.953] Qingbin Guo et al."Catechin-grafted arabinoxylan conjugate: Preparation, structural characterization and property investigation."Int J Biol Macromol. 2021 Jul;182:796 100. [IF=6.953] Xuemin Kang et al."The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage."Int J Biol Macromol. 2 99. [IF=6.953] Yu-Sheng Wang et al."Preparation of VII-type normal cornstarch-lauric acid complexes with high yield and stability using a combination treatment of debranching and different complexation temperatures."Int J Biol Macromol. 2020 Jul;154:456 98. [IF=6.953] Yanjun Cui et al."Poly-acrylic acid grafted natural rubber for multi-coated slow release compound fertilizer: Preparation, properties and slow-release characteristics."Int J Biol Macromol. 2020 Mar;146:540 97. [IF=7.182] Yongbo Ding et al."Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying."Carbohyd Polym. 2020 Jan;228:115350 96. [IF=7.514] Xuemin Kang et al."Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes."Food Chem. 2021 Jul;351:129303 95. [IF=7.514] Bo Chen et al."Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch."Food Chem. 2019 Dec;301:125226 94. [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 93. [IF=9.147] Yuejia Ning et al."Decreasing the digestibility of debranched corn starch by encapsulation with konjac glucomannan."Food Hydrocolloid. 2020 Oct;107:105966 92. [IF=9.147] Yuejia Ning et al."Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch."Food Hydrocolloid. 2020 Mar;100:105342 91. [IF=9.381] Pengfei Liu et al."Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes."Carbohyd Polym. 2019 Oct;222:115000 90. [IF=6.953] Yao-Yu Xie et al."Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch."Int J Biol Macromol. 2014 Jun;67:79 89. [IF=7.514] Xiao-Pei Hu et al."Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch."Food Chem. 2017 Oct;232:560 88. [IF=7.514] Bao Zhang et al."Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution."Food Chem. 2017 Aug;229:136 87. [IF=7.514] Yao-Yu Xie et al."Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch."Food Chem. 2014 Nov;163:219 86. Li, Haiyan, et al. "Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions." RSC Advances 10.14 (2020): 8480-8489.10.1039/C9RA10079B 85. 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 84. Li, Panyu, et al. "Effect of pretreatment on the enzymatic hydrolysis of kitchen waste for xanthan production." Bioresource technology 223 (2017): 84-90.https://doi.org/10.1016/j.biortech.2016.10.035 83. Zhang, Haihua, et al. "Effect of tea products on the in vitro enzymatic digestibility of starch." Food chemistry 243 (2018): 345-350.https://doi.org/10.1016/j.foodchem.2017.09.138 82. Xie, Yao-Yu, et al. "Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch." International journal of biological macromolecules 67 (2014): 79-84.https://doi.org/10.1016/j.ijbiomac.2014.03 81. Ding, Yangyue, et al. "Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch." Food Hydrocolloids 111 (2021): 106254.https://doi.org/10.1016/j.foo 80. Dao, Thai Ha, Jian Zhang, and Jie Bao. "Characterization of inulin hydrolyzing enzyme (s) in commercial glucoamylases and its application in lactic acid production from Jerusalem artichoke tubers (Jat)." Bioresource technology 148 (2013): 157-162.https://d 79. Zhang, Bao, et al. "Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution." Food Chemistry 229 (2017): 136-141.https://doi.org/10.1016/j.foodchem.2017.02.061 78. Chen, Bo, et al. "Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch." Food chemistry 301 (2019): 125226.https://doi.org/10.1016/j.foodchem.2019.125226 77. Hu, Xiao-Pei, et al. "Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch." Food chemistry 232 (2017): 560-565.https://doi.org/10.1016/j.foodchem.2017.04.040 76. Huang, Ting-Ting, et al. "Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch." Food Hydrocolloids 54 (2016): 202-210.https://doi.org/10.1016/j.foodhyd.2015.10.002 75. Xie, Yao-Yu, et al. "Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch." Food chemistry 163 (2014): 219-225.https://doi.org/10.1016/j.foodchem.2014.04.102 74. Hu, Xiao-Pei, et al. "Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch." Food chemistry 157 (2014): 373-379.https://doi.org/10.1016/j.foodchem.2014.02.065 73. Mei, Ji-Qiang, et al. "Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch." Food Chemistry 187 (2015): 378-384.https://doi.org/10.1016/j.foodchem.2015.04.076 72. Hu, Xiao-Pei, et al. "Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch." Food chemistry 174 (2015): 31-36.https://doi.org/10.1016/j.foodchem.2014.11.026 71. Li, Meng-Na, et al. "Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch." Food chemistry 294 (2019): 440-447.https://doi.org/10.1016/j.foodchem.2019.05.040 70. Xie, Ying, et al. "Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch." Food chemistry 274 (2019): 351-359.https://doi.org/10.1016/j.foodche 69. Ma, Yong-Shuai, et al. "Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch." Food chemistry 274 (2019): 319-323.https://doi.org/10.1016/j.foodchem.2018.09.005 68. Zheng, Y, Wei, Z, Zhang, R, et al. Optimization of the autoclave preparation process for improving resistant starch content in rice grains. Food Sci Nutr. 2020; 8: 2383– 2394. https://doi.org/10.1002/fsn3.1528 67. 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 66. Huang, Ting-Ting, et al. "Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch." Food chemistry 187 (2015): 218-224.https://doi.org/10.1016/j.foodchem.2015.04.050 65. 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 64. Xiao, Huashuai, et al. "Damage of proteins at the air/water interface: Surface tension characterizes globulin interface stability." International Journal of Pharmaceutics 584 (2020): 119445.https://doi.org/10.1016/j.ijpharm.2020.119445 63. 田双起,张锦霞,胡浩杰,王新伟,王彦波.远红外制备甘薯生全粉对面团流变学特性影响[J].食品工业,2020,41(09):55-59. 62. 林鑫. 干热辅助食品胶处理对马铃薯淀粉性质影响及其应用[D].华中农业大学,2020. 61. 唐健波,夏忠敏,谭娇,卢扬,章洁琼,李学琳,刘辉,蔡琴,刘军林,刘嘉.贵州主产区不同品种荞麦淀粉性能的比较[J].食品工业科技,2021,42(05):33-38+44. 60. 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. 59. 谢三都,吴燕,陈惠卿.淮山药粉-硬脂酸复合物制备及其理化性质研究[J].食品研究与开发,2020,41(16):82-87. 58. 张文莉,姚稳,巫永华,秦杰,苗敬芝.红茶菌发酵山药枸杞果醋的工艺研究[J].中国调味品,2021,46(04):119-123. 57. 金楠,李腾飞,王红英,方鹏,段恩泽,陈计远.饲料限水糊化动力学及其颗粒结构特性的表征[J].农业工程学报,2020,36(16):293-299. 56. 孙铭泽,宋遥遥,卢晓霆.玉米粉液化及糖化工艺条件优化[J].中国酿造,2021,40(03):186-190. 55. 王成祥,张美娜,李婉珍,宋平,王彪.青稞膳食纤维的改性工艺研究[J].安徽农学通报,2020,26(17):126-128+135. 54. 张卉,刘姝含,杨楠楠,臧淑艳.优化黑果腺肋花楸果渣不可溶性膳食纤维的提取工艺[J].食品工业,2021,42(03):112-116. 53. 王欣,孟玉倩,徐宝成,罗登林,付元哲,李梦杰,韦玉花,焦玉曼.牡丹籽油高温碱煮—蒸汽爆破辅助水酶法提取工艺优化及其品质分析[J].食品与机械,2020,36(08):147-153 52. 菅田田, 屈磊, 马学明,等. 麸皮高酸海棠果饮料的研制[J]. 食品与发酵工业, 2016, 42(012):115-119. 51. 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. 50. 刘丽娜, 傅曼琴, 徐玉娟,等. 玉米芯膳食纤维的复合酶法改性工艺优化[J]. 广东农业科学, 2019. 49. 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. 48. 蔡沙,施建斌,隋勇,何建军,陈学玲,范传会,蔡芳,梅新.马铃薯淀粉物化特性分析及其对马铃薯热干面品质影响[J].现代食品科技,2019,35(01):72-81. 47. 邵玲, 李咏珊, 林佳虹,等. 淮山营养成分与品种选育分析[J]. 安徽农业科学, 2020, v.48;No.648(11):215-217+228. 46. 孙时光, 左勇, 徐佳, et al. 外源添加物对桑椹果酒高级醇的影响[J]. 食品与发酵工业, 2019, 045(019):180-187. 45. 余世锋, 杨庆余, 刘军,等. 酶解处理对大米RS_3型抗性淀粉产率的影响[J]. 食品工业, 2015(7):179-183. 44. 延莎, 王斐然, 赵柳微,等. 非热处理对蜂花粉杀菌效果及品质的影响[J]. 核农学报, 2020, v.34(08):140-148. 43. 李鹏冲, 李向力, 尹红娜,等. 山楂水溶性膳食纤维提取工艺及结构研究[J]. 食品研究与开发, 2019, 40(05):126-130. 42. 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. 41. 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. 40. 蔡沙, 隋勇, 施建斌,等. 马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响[J]. 食品科学, 2019(4):87-94. 39. 张建萍, 江润生, 巫永华,等. 紫薯酒低温发酵工艺及酚类物质动态变化分析[J]. 食品工业, 2020(1). 38. 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. 37. 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. 36. 梅新, 施建斌, 蔡沙,等. 马铃薯热干面干燥工艺研究[J]. 食品工业, 2019. 35. 李文, 王陶, 秦杰,等. 紫薯黄冠梨复合果醋醋酸发酵工艺研究[J]. 食品工业, 2018. 34. 储渊明, 李文, 王陶,等. 紫薯黄冠梨复合果酒酿制工艺研究[J]. 粮油食品科技, 2017, 025(006):61-64. 33. 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. 32. 谢三都, 吴燕, 陈惠卿. 淮山药粉-硬脂酸复合物制备及其理化性质研究[J]. 食品研究与开发, 2020(16). 31. 谢三都,陈惠卿,谢小伟,吴秀清.淮山药RS3抗性淀粉制备及其消化特性[J].农产品加工,2020(13):17-22. 30. 魏劲松, 徐洲, 黄宪龙,等. 模糊数学结合响应面法优化葛根酒发酵工艺参数及其香气成分分析[J]. 食品工业科技, 2019, v.40;No.421(05):199-206. 29. 李杰, 于滨, 朱洁,等. 干燥方法对山药粉性质的影响[J]. 食品工业科技, 2020, v.41;No.444(04):68-72+119. 28. 丁丽, 张志鹏, 彭远松,等. 小麦籽粒品质性状与葡萄糖和乙醇产量的关系[J]. 食品与发酵工业, 2019, 45:73-78. 27. 皮双双, 王静祎, 陈亚淑,等. 黑糯玉米芯可溶性膳食纤维的提取、结构表征及抗氧化活性研究[J]. 食品工业科技, 2018(11). 26. 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. 25. 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. 24. 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. 23. 贾玮, 张焱茜, 石琳,等. 海南红心木瓜膳食纤维提取及抗氧化活性测定[J]. 食品科技, 2018, 043(007):225-232. 22. 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. 21. 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. 20. 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. 19. 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). 18. 王彩娇, 赵安琪, 于雷,等. 高粱多孔淀粉制备工艺的优化及理化性质研究[J]. 粮食与油脂, 2019, v.32;No.281(009):35-39. 17. 刘淑一, 赵芳芳, 周小玲,等. 预糊化对燕麦全粉理化性质的影响[J]. 中国粮油学报, 2017(9). 16. 吴淑华, 张喆浩, 范玉艳,等. 酶水解豌豆纤维粉制备低聚糖工艺优化[J]. 食品科学, 2019, v.40;No.607(18):295-302. 15. 高帅, 李子钰, 陈露,等. 湿热处理对大豆蛋白-玉米淀粉抗消化复合物产率的影响[J]. 食品工业, 2018, v.39;No.260(05):26-28. 14. 刘秉书, 吴淑华, 孙谕莹,等. 挤压豌豆纤维粉制备的不可溶膳食纤维油脂吸附能力研究[J]. 食品研究与开发, 2020, 041(009):50-55. 13. 皇圆圆,吴淑华,李飞,刘秉书,王雪源,马成业.挤压对豌豆渣不溶性膳食纤维膨胀性和持水性影响[J].山东理工大学学报(自然科学版),2020,34(06):59-64. 12. 田龙,李俊涛.微孔淀粉的半干法制备条件及其理化特性研究[J].粮食与饲料工业,2018(03):15-19. 11. 彭博, 刘琴, 丁士勇. 山梨糖醇对面包储藏期间品质的影响[J]. 中国粮油学报, 2018(1):19-25. 10. 杨圣岽. 复合酶法制备马铃薯微孔淀粉的工艺研究[J]. 安徽农业科学, 40(09):5352-5354. 9. 李欣欣, 杨圣岽, 吴海成,等. 复合酶法制备微孔淀粉工艺条件的优化[J]. 安徽农业科学, 2012(12):7438-7439. 8. 孙士健, 王丽娟, 秦郦,等. 复合诱变筛选高产柠檬酸黑曲霉及其发酵研究[J]. 食品研究与开发, 2019(17):194-200. 7. 金楠, 方鹏, 王红英,等. 基于均匀板加热法的饲料糊化参数试验研究[J]. 农业机械学报, 2019, v.50(10):336-343. 6. 池明亮 岑莹 冯丽敏 等. 压热-酶解法制备青芒果抗性淀粉[J]. 食品工业科技 2017(11):255-257. 5. 周秀丽 李欣欣 马浩元 等. 半干法制备蜡质玉米微孔淀粉工艺条件的优化[J]. 中国粮油学报 2016 31(003):37-41. 4. 邵淋淋 曾诗雨 李秀娟 等. 全麦酒酿关键加工工艺对淀粉的理化性质及体外消化性的影响[J]. 食品与发酵工业 2019(15). 3. 胡慧芳 王玉川 江正强 等. 低分子质量瓜尔豆胶膳食纤维对面团流变学特性和馒头品质影响[J]. 中国粮油学报 2018 033(008):7-12. 2. 姚远 陶玉贵 葛飞 等. 两种酿酒酵母发酵对桑葚米酒理化品质及香气成分的影响[J]. 食品工业科技 2019 040(024):242-250 261. 1. 叶婷 李爽 高源 范志红.6种烹调处理方式对红小豆淀粉组分及血糖反应的影响[J].中国食品学报 2020 20(08):100-106.

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
在货品标签上如何找到货号和批号?

摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

=
×
×