| [1] |
苏靖媛,张静,刘欣,等. 响应面法优化低共熔溶剂提取黑小麦麸皮多酚的工艺研究[J]. 粮食与油脂, 2024,37(3):22-26. SU J Y, ZHANG J, LIU X, et al. Optimization of deep eutectic solvent extraction process for polyphenols from rye bran by response surface method[J]. Cereals & Oils, 2024,37(3):22-26. |
| [2] |
朱卫华,陈绍华. 麦麸膳食纤维在食品中应用的研究进展[J]. 食品研究与开发,2023,44(22):212-217. ZHU W H, CHEN S H. Research progress in the application of wheat bran dietary fiber in food[J]. Food Research and Development,2023,44(22):212-217. |
| [3] |
陈蒙慧,刘远晓,关二旗,等. 生物处理对麦麸品质及全麦制品品质改善的研究进展[J]. 食品与发酵工业, 2023,49(7):324-329. CHEN M H, LIU Y X, GUAN E Q, et al. Research progress of biological treatment on quality improvement of wheat bran and whole-wheat products [J]. Food and Fermentation Industries,2023,49(7):324-329. |
| [4] |
刘宁,马森,王晓曦. 麦麸膳食纤维改性方法的比较研究与展望[J]. 粮食与油脂,2020,33(2):23-25. LIU N, MA S, WANG X X. Comparative study and prospect of modified wheat bran dietary fiber[J]. Cereals & Oils,2020,33(2):23-25. |
| [5] |
FAN Y, YU L Q, ZHANG L P, et al. Preparation, characteristics,and antioxidant activities of carboxymethylated polysaccharides from Paeonia × suffruticosa petals [J]. Process Biochemistry,2023,133:158-168. |
| [6] |
曹家玮,郭益孜,李艳,等. 羧甲基化与接枝化改性对小米糠膳食纤维结构与理化性质的影响[J]. 食品研究与开发,2023,44(15):43-49. CAO J W, GUO Y Z, LI Y, et al. Effects of carboxymethylation and grafting on structure and physicochemical properties of millet bran dietary fiber [J]. Food Research and Development, 2023, 44(15): 43-49. |
| [7] |
KANWAR P,YADAV R B,YADAV B S. Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties[J]. International Journal of Biological Macromolecules,2023,233:123638. |
| [8] |
吴丽萍,朱妞. 化学改性对竹笋膳食纤维结构及理化性能的影响[J]. 食品工业科技,2013,34(21):124- 126. ,132. WU L P,ZHU N. Influence of chemical modification on the structure and physicochemical properties from bamboo-shoot dietary fiber[J]. Science and Technology of Food Industry,2013,34(21):124-126,132. |
| [9] |
李霞,陈海鸥,韩淑芳,等. 羧甲基化木聚糖的益生元作用研究[J]. 食品与发酵工业,2021,47(2):45-50. LI X,CHEN H O,HAN S F,et al. The prebiotic effect of carboxymethyl xylan[J]. Food and Fermentation Industries, 2021,47(2):45-50. |
| [10] |
黄纪念,孙强,王长虹,等. 羧甲基化法制备高持水力麦麸膳食纤维研究[J]. 中国粮油学报,2012,27(6): 94-100. HUANG J N,SUN Q,WANG C H,et al. Research on the preparation of high water-holding capacity of dietary fiber from wheat bran through carboxymethylation[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(6):94-100. |
| [11] |
李肖肖. 基于肠道菌群探讨羧甲基改性小麦膳食纤维对Ⅱ 型糖尿病小鼠的改善作用[D]. 合肥:合肥工业大学,2022. LI X X. The effect of carboxymethylated wheat bran dietary fiber on type Ⅱ diabetic mice through gut microbiota[D]. Hefei:Hefei University of Technology, 2022. |
| [12] |
MA S,LIU N,WANG Z,et al. Wheat bran dietary fibreinduced changes in gluten aggregation and conformation in a dough system[J]. International Journal of Food Science & Technology,2021,56(1):86-92. |
| [13] |
WANG Y J, XIE Z F, WU Q, et al. Preparation and characterization of carboxymethyl starch from cadmiumcontaminated rice[J]. Food Chemistry,2020,308:125674. |
| [14] |
中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定: GB 5009. 3—2016[S]. 北京:中国标准出版社,2016. National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of moisture in foods: GB 5009. 3—2016. [S]. Beijing:Standards Press of China,2016. |
| [15] |
中华人民共和国国家卫生健康委员会,国家市场监督管理总局. 食品安全国家标准食品中蛋白质的测定: GB 5009. 5—2016[S]. 北京:中国标准出版社,2016. National Health Commission of the People's Republic of China, State Administration for Market Regulation. National food safety standard Determination of protein in foods:GB 5009. 5—2016. [S]. Beijing:Standards Press of China,2016. |
| [16] |
中华人民共和国国家卫生健康委员会,国家市场监督管理总局. 食品安全国家标准食品中淀粉的测定:GB 5009. 9—2023[S]. 北京:中国标准出版社,2023. National Health Commission of the People's Republic of China, State Administration for Market Regulation. National food safety standard Determination of starch in foods:GB 5009. 9- 2023. [S]. Beijing:Standards Press of China,2023. |
| [17] |
中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中灰分的测定: GB 5009. 4—2016[S]. 北京:中国标准出版社,2016. National Health and Family Planning Commission of the People's Republic of China. National food safety standard Determination of ash in foods: GB 5009. 4—2016. [S]. Beijing:Standards Press of China,2016. |
| [18] |
中华人民共和国国家卫生健康委员会,国家市场监督管理总局. 食品安全国家标准食品中膳食纤维的测定: GB 5009. 88—2023[S]. 北京: 中国 标准 出版 社,2023. National Health Commission of the People's Republic of China, State Administration for Market Regulation. National food safety standard Determination of dietary fiber in foods:GB 5009. 88—2023. [S]. Beijing:Standards Press of China,2023. |
| [19] |
宋丽丽,霍姗浩,胡冉冉,等. 复合乳酸菌固态发酵对脱脂米糠理化性质、生物活性和功能特性的影响[J]. 轻工学报,2024,39(3):21-28. SONG L L,HUO S H,HU R R,et al. Effect of solid-state fermentation with compound lactic acid bacteria on the physicochemical properties, biological activities and functional characteristics of defatted rice bran[J]. Journal of Light Industry,2024,39(3):21-28. |
| [20] |
栗俊广,张旭玥,陈宇豪,等. 鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响[J]. 轻工学报,2021, 36(6):30-37. LI J G, ZHANG X Y, CHEN Y H, et al. Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein [J]. Journal of Light Industry, 2021,36(6):30-37. |
| [21] |
KHAN G M, KHAN N M, KHAN Z U, et al. Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour[J]. Food Science and Biotechnology,2018,27(4): 1015-1022. |
| [22] |
ZHANG M Y,LIAO A M,THAKUR K,et al. Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution[J]. Food Chemistry,2019,297:124983. |
| [23] |
关玉婷,张瑞,柴燃,等. 发酵改性黑米渣膳食纤维工艺及功能特性研究[J]. 中国调味品,2023,48(5):10- 16. ,23. GUAN Y T, ZHANG R, CHAI R, et al. Study on fermentation and modification process of dietary fiber from black rice residues and its functional characteristics[J]. China Condiment,2023,48(5):10-16,23. |
| [24] |
张建勋,谢萱,田婷婷,等. 改性方法对豆渣不溶性膳食纤维结构、理化性质及功能特性的影响[J]. 食品工业科技,2025,46(10):154-162. ZHANG J X, XIE X, TIAN T T, et al. Effect on the structure, physicochemical properties and functional properties of insoluble dietary fiber from soybean residue by modification methods [J]. Science and Technology of Food Industry,2025,46(10):154-162. |
| [25] |
郑佳,王军茹,张根生,等. 花楸果多酚物质提取及抗氧化性的研究[J]. 中国林副特产,2023(1):9-14. ZHENG J, WANG J R, ZHANG G S, et al. Extraction technology and its oxidantion resistance of polyphenols of rowan fruit [J]. Forest By-Product and Speciality in China,2023. (1):9-14. |
| [26] |
BAI Z Z,NI J,TANG J M,et al. Bioactive components, antioxidant and antimicrobial activities of Paeonia rockii fruit during development [J]. Food Chemistry, 2021, 343:128444. |
| [27] |
雷月馨,程张晨,陈瑾,等. 不同大麦多酚的抗氧化及降脂能力差异研究[J]. 轻工学报,2025,40(4):30-40. LEI Y X, CHENG Z C, CHEN J, et al. Study on the differences in antioxidant and lipid-lowering activities of different barley polyphenols[J]. Journal of Light Industry, 2025,40(4):30-40. |
| [28] |
先兆君. 超声辅助冷冻对预制调理红糖馒头面团品质的影响及作用机制研究[D]. 合肥:合肥工业大学,2021. XIAN Z J. Effect of Ultrasound-assisted freezing on quality of prepared brown sugar steamed bread dough and its mechanism investigation [D]. Hefei: Hefei University of Technology,2021. |
| [29] |
张舒婷,黄凯,轩华龙,等. 羧甲基化修饰多糖及其应用研究进展[J]. 食品与发酵工业, 2025, 51(20): 414-426. ZHANG S T, HUANG K, XUAN H L, et al. Research progress of carboxymethylated polysaccharide and its application[J]. Food and Fermentation Industries,2025, 51(20):414-426. |
| [30] |
ZHANG J J, XU Y, BIAN X, et al. Physicochemical, structural, and film properties of octenyl succinic anhydride rice starch esters with different degrees of substitution and their correlation analysis [J]. Food Research International,2025,221(Pt 4):117577. |
| [31] |
李敏,田芸芸,徐中岳,等. 羧甲基木薯淀粉的理化性质研究[J]. 粮油加工,2010(7):67-70. LI M, TIAN Y Y, XU Z Y, et al. Physicochemical properties of carboxymethyl cassava starch [J]. Cereals and Oils Processing,2010. (7):67-70. |
| [32] |
黄芮,李力,马森,等. 麦麸膳食纤维混菌固态发酵的条件优化及特性分析[J]. 河南工业大学学报(自然科学版),2024,45(1):81-89. HUANG R,LI L,MA S,et al. Fermentation optimization and characterization of wheat bran dietary fiber mixed with microbes in solid state[J]. Journal of Henan University of Technology (Natural Science Edition), 2024, 45(1): 81-89. |
| [33] |
余青. 超微粉碎麦麸膳食纤维和富硒西蓝花对香肠品质的影响[D]. 武汉:武汉轻工大学,2020. YU Q. Effects of superfine grinding wheat brandietary fiber and selenium-enriched broccolipowder on the quality of sausages[D]. Wuhan:Wuhan Polytechnic University, 2020. |
| [34] |
ZHANG S J,JIA X W,XU L N,et al. Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran [J]. Journal of Cereal Science,2022,108:103577. |
| [35] |
ZHENG Y J, LI Y, TIAN H L. Effects of carboxymethylation, acidic treatment, hydroxypropylation and heating combined with enzymatic hydrolysis on structural and physicochemical properties of palm kernel expeller dietary fiber [J]. LWT-Food Science and Technology,2020,133:109909. |
| [36] |
苏靖程,李晗,范方宇. 无籽刺梨渣膳食纤维的羧甲基化改性及性质[J]. 食品工业科技, 2022, 43(14): 34-42. SU J C,LI H,FAN F Y. Carboxymethylation modification and properties of dietary fiber from Rosa sterilis pomace [J]. Science and Technology of Food Industry,2022,43(14):34-42. |
| [37] |
白皓宸,卞筱嘉,唐宁,等. 不同取代度羧甲基葫芦巴胶的制备、 表征 及功 能特 性[J/OL]. 食品 工业 科技,2026. BAI H C, BIAN X J, TANG N, et al. Exploring preparation, structural modification, and functional performance of carboxymethylated fenugreek gum with varying degrees of substitution [J/OL]. Science and Technology of Food Industry,2026. |
| [38] |
孟晶岩,李敏,张倩芳,等. 不同加工条件对小米膳食纤维品质及理化特性的影响[J]. 粮食与油脂,2020, 33(11):123-125. MENG J Y, LI M, ZHANG Q F, et al. The effects on quality and physicochemical properties of mille dietary fiber under different processing conditions[J]. Cereals & Oils,2020,33(11):123-125. |
| [39] |
KHORASANI A C,KOUHFAR F,SHOJAOSADATI S A. Pectin/lignocellulose nanofibers/chitin nanofibers bionanocomposite as an efficient biosorbent of cholesterol and bile salts[J]. Carbohydrate Polymers,2021,261:117883. |
| [40] |
ZHANG N, HUANG C H, OU S Y. In vitro binding capacities of three dietary fibers and their mixture for four toxic elements, cholesterol, and bile acid [J]. Journal of Hazardous Materials,2011,186(1):236-239. |
| [41] |
李玉栋. 麦麸不溶性膳食纤维改性及对面条品质的影响[D]. 郑州:河南工业大学,2023. LI Y D. Modification of wheat bran insoluble dietary fiber and its effect on noodle quality [D]. Zhengzhou: Henan University of Technology,2023. |
| [42] |
温月,闫小娟,张海悦. 高粱乌米可溶性膳食纤维提取工艺优化及功能性分析[J]. 食品工业科技,2023,44(5):213-221. WEN Y, YAN X J, ZHANG H Y. Extraction process optimization and functional analysis of soluble dietary fiber from Sporisorium reilianum [J]. Science and Technology of Food Industry,2023,44(5):213-221. |
| [43] |
RAZEM M, MOROZOVA K, DING Y B, et al. Determination of free and bound antioxidants in Kamut ® wheat by HPLC with triple detector (DAD-CAD-MS) [J]. Food Chemistry,2024,21:101216. |
| [44] |
来思彤,崔清亮,孙元琳,等. 高压脉冲电场对麦麸结构和理化特性的影响[J]. 中国粮油学报, 2025, 40(6):67-76. LAI S T,CUI Q L,SUN Y L,et al. Effects of high-voltage pulse electric field on structure and physicochemical properties of wheat bran [J]. Journal of the Chinese Cereals and Oils Association,2025,40(6):67-76. |
| [45] |
HUANG L R,DING X N,ZHAO Y S,et al. Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment[J]. Journal of Food Processing and Preservation, 2018,42(1):e13399. |
| [46] |
黄浩燃,张星启,温辉翠,等. 球磨处理对菠萝蜜果皮不溶性膳食纤维结构及性能的影响[J]. 食品工业科技,2023,44(11):211-218. HUANG H R,ZHANG X Q,WEN H C,et al. Effect of ball milling on the structure and properties of insoluble dietary fiber in jackfruit peel[J]. Science and Technology of Food Industry,2023,44(11):211-218. |
| [47] |
吴长玲,陈鹏,李顺秀,等. 空化射流条件下豆渣不溶性膳食纤维结构与功能性研究[J]. 农业机械学报, 2021,52(3):350-356. WU C L,CHEN P,LI S X,et al. Effect of cavitation jets on structure and function of okara insoluble dietary fiber [J]. Transactions of the Chinese Society for Agricultural Machinery,2021,52(3):350-356. |