101. [IF=4.8] Meigui Huang et al."Inhibition of α-amylase activity by quercetin via multi-spectroscopic and molecular docking approaches."Food Bioscience.2024 Oct;61:104951 100. [IF=4.1] Jianing Ren et al."Hypoglycemic Activity of Rice Resistant-Starch Metabolites: A Mechanistic Network Pharmacology and In Vitro Approach."Metabolites".2024 Apr;14(4):224 99. [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 98. [IF=4.6] Ya Song et al."Optimization of Composite Enzymatic Extraction, Structural Characterization and Biological Activity of Soluble Dietary Fiber from Akebia trifoliata Peel."MOLECULES".2024 Jan;29(9):2085 97. [IF=5.6] Yang Yu et al."Characterization and evaluation of the in vitro and in vivo anti-diabetic activities of camel milk protein hydrolysates derived with different protease digestions."Journal of Functional Foods".2024 Jun;117:106227 96. [IF=8.8] Mohammad Rezaul Islam Shishir et al."Lactoferrin-chia seed mucilage complex coacervates for intestinal delivery of quercetin and fortification of set yogurt."FOOD CHEMISTRY".2024 May;:139818 95. [IF=3.3] Qiao Xiao et al."The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch-tea polyphenols non-inclusive complex."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY".2024 Mar;: 94. [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 93. [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 92. [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 91. [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 90. [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 89. [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 88. [IF=3.682] Chuang Liu et al."Development of polydopamine functionalized porous starch for bleeding control with the assistance of NIR light."JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION. 87. [IF=9.231] Jian Zou et al."The structure-glycemic index relationship of Chinese yam (Dioscorea opposita Thunb.) starch."FOOD CHEMISTRY.2023 Sep;421:136228 86. [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 85. [IF=4.996] Chen Cai-Yun et al."Biotransformation and bioaccessibility of active?ingredients from Radix Astragali by Poria cocos during solid-state fermentation and in vitro digestion and antioxidant activity evaluation."Scientific Reports.2023 Apr;13(1):1-13 84. [IF=1.5] Zhang Haifang et al."Enzymatic Modification of Potato Residue Fiber Improves Cholesterol and Sugar Absorption."AMERICAN JOURNAL OF POTATO RESEARCH.2023 Jun;:1-9 83. [IF=5.318] Yang Wang et al."Effects of buckwheat milk Co-fermented with two probiotics and two commercial yoghurt strains on gut microbiota and production of short-chain Fatty Acids."Food Bioscience.2023 Mar;:102537 82. [IF=6.575] Yi-Meng Li et al."The hypoglycemic activities and underlying mechanisms of two saponins-rich components from fried Ziziphus jujuba Mill. kernel."MOLECULAR NUTRITION & FOOD RESEARCH.2023 Mar;:2200364 81. [IF=8.025] Yilin Wang et al."Purification, structure identification and immune activity of a neutral polysaccharide from Cynanchum Auriculatum."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;237:124142 80. [IF=9.231] Yining Wang et al."In-situ and real-time monitoring of two-stage enzymatic preparation of ACE inhibitory peptides from Cordyceps militaris medium residues by ultrasonic-assisted pretreatment."FOOD CHEMISTRY.2023 Mar;:135886 79. [IF=5.561] Renwei Zhu et al."Modification of Artichoke Dietary Fiber by Superfine Grinding and High-Pressure Homogenization and Its Protection against Cadmium Poisoning in Rats."Foods.2022 Jan;11(12):1716 78. [IF=7.514] Chaoyi Xue et al."Release mechanism between sarcoplasmic protein–bound and free heterocyclic amines and the effects of dietary additives using an in-vitro digestion model."Food Chem. 2022 May;377:131993 77. [IF=4.24] Pei Yang et al."Biotransformation of quinoa phenolic compounds with Monascus anka to enhance the antioxidant capacity and digestive enzyme inhibitory activity."Food Biosci. 2022 Apr;46:101568 76. [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 75. [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 74. [IF=4.35] Jiaqi Sang et al.Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products.Foods. 2021 Nov;10(11):2772 73. [IF=4.952] Min Xiong et al.The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley.Lwt Food Sci Technol. 2022 Jan;154:112771 72. [IF=6.576] Hui-qing Wu et al.Sequential Extraction, Characterization, and Analysis of Pumpkin Polysaccharides for Their Hypoglycemic Activities and Effects on Gut Microbiota in Mice.Front Nutr. 2021; 8: 769181 71. [IF=6.986] Hongye Wang et al.Highly Active Electrochemiluminescence of Ruthenium Complex Co-assembled Chalcogenide Nanoclusters and the Application for Label-Free Detection of Alkaline Phosphatase.Anal Chem. 2021;93(47):15794–15801 70. [IF=3.638] Chang Liu et al."Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines."J Sci Food Agr. 2021 Apr;101(6):2328-2336 69. [IF=4.411] Zhou Xu et al."Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China."Molecules. 2019 Jan;24(7):1357 68. [IF=4.952] Suping Ji et al."Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability."Lwt Food Sci Technol. 2020 Jul;129:109556 67. [IF=5.396] Jiejie Wang et al."Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice."Food Funct. 2021 Feb;12(2):739-746 66. [IF=6.475] Yang Zhang et al."Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC–MS and its lipid-lowering effects on the obese mice induced by high-fat diet."Food Res Int. 2020 Feb;128:108785 65. [IF=6.475] Dandan Li et al."Effect of metal salts on α-amylase-catalyzed hydrolysis of broken rice under a moderate electric field."Food Res Int. 2020 Nov;137:109707 64. [IF=6.953] Meijun Han et al."Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex."Int J Biol Macromol. 2020 Nov;162:922 63. [IF=6.953] Yi-Meng Li et al."Structural characterization, anticancer, hypoglycemia and immune activities of polysaccharides from Russula virescens."Int J Biol Macromol. 2021 Aug;184:380 62. [IF=6.953] Lingling Wang et al."Loading paclitaxel into porous starch in the form of nanoparticles to improve its dissolution and bioavailability."Int J Biol Macromol. 2019 Oct;138:207 61. [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 60. [IF=6.953] Xiangfu Jiang et al."Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization."Int J Biol Macromol. 2021 Nov;191:474 59. [IF=7.514] Wenyang Tao et al."Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat."Food Chem. 2022 Mar;372:130780 58. [IF=10.618] Jiantao Ping et al."Hydrogel-assisted paper-based lateral flow sensor for the detection of trypsin in human serum."Biosens Bioelectron. 2021 Nov;192:113548 57. [IF=2.926] Li Panyu et al."Bioconversion of Welan Gum from Kitchen Waste by a Two-Step Enzymatic Hydrolysis Pretreatment."Appl Biochem Biotech. 2017 Nov;183(3):820-832 56. [IF=3.616] Lei Zhang et al."Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase."J Cereal Sci. 2019 May;87:165 55. [IF=4.451] Huijuan Zhang et al."Soluble dietary fiber from Qing Ke (highland barley) brewers spent grain could alter the intestinal cholesterol efflux in Caco-2 cells."J Funct Foods. 2018 Aug;47:100 54. [IF=5.396] Bo Chen et al."The chemical profiling of loquat leaf extract by HPLC-DAD-ESI-MS and its effects on hyperlipidemia and hyperglycemia in rats induced by a high-fat and fructose diet."Food Funct. 2017 Feb;8(2):687-694 53. [IF=9.642] Panyu Li et al."Effect of pretreatment on the enzymatic hydrolysis of kitchen waste for xanthan production."Bioresource Technol. 2017 Jan;223:84 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. 樂樂,崔鑫儒,趙創(chuàng)謙,李婉麒,陳紫穎,湯柳茜,賴鳳羲,艾連中,張匯.青稞多糖對玉米淀粉糊化和流變特性的影響[J].食品與生物技術(shù)學(xué)報,2020,39(10):73-81. 41. 李瑩瑩,張星啟,倪澤平,宋賢良. 酶堿結(jié)合法提取菠蘿蜜皮中膳食纖維工藝研究[C]. 廣東省食品學(xué)會.現(xiàn)代食品工程與營養(yǎng)健康學(xué)術(shù)研討會暨2020年廣東省食品學(xué)會年會論文集.廣東省食品學(xué)會:廣東省食品學(xué)會,2020:17-22. 40. 卜俊芝.混合果蔬酵素中生物活性成分及其應(yīng)用研究[J].東莞理工學(xué)院學(xué)報,2020,27(05):90-94. 39. 申瑞玲,李佳瑤,朱瑩瑩,董吉林.燕麥全谷微發(fā)酵飲品的研究[J].食品研究與開發(fā),2021,42(02):78-83. 38. 胡方洋,張坤生,陳金玉,馬葆菁,祁亞男,李蕓,唐莉果,鄧金香,宋健臣.玉米抗性淀粉的制備及其對肌原纖維蛋白凝膠特性的影響[J].食品研究與開發(fā),2021,42(07):1-6. 37. 陳尚龍, 陳安徽, 劉輝,等. 應(yīng)用消化系統(tǒng)全仿生模型分析酸奶發(fā)酵對鈣形態(tài)的影響[J]. 農(nóng)業(yè)工程學(xué)報, 2018, v.34;No.332(05):297-302. 36. 陳尚龍, 劉恩岐, 陳安徽,等. 應(yīng)用體外全仿生模型初步分析2種富硒產(chǎn)品中硒形態(tài)及生物可給性[J]. 食品科學(xué), 2018, 039(004):225-232. 35. 洪澤翰, 吳婉儀, 李璐,等. 不同大分子乳化劑構(gòu)建番茄紅素納米乳液的體外消化規(guī)律比較[J]. 食品科學(xué), 2019, 40(10):9-15. 34. 張玉梅 盧紅梅 陳莉 等. 光照與否對苦蕎芽苗的影響[J]. 食品科技 2018 043(006):183-188. 33. 李鵬沖, 申瑞玲, 章建軍,等. 麥麩多酚膳食纖維的提取工藝研究[J]. 食品工業(yè), 2018, 39(12):88-91. 32. 姜龍波, 呂靜, 張喜文,等. 小米糠膳食纖維復(fù)合酶法改性工藝優(yōu)化[J]. 輕工學(xué)報, 2017, 32(005):16-23. 31. 辛松林. 川秋葵微粉降血糖活性研究[C]// 第十三屆中國西部營養(yǎng)與健康高峰論壇論文集. 2018. 30. 彭悅 柴利娜 喬臻然 等. 低脂型膳食纖維發(fā)酵香腸的研究[J]. 肉類工業(yè) 2019 000(007):1-6. 29. 馮雁波, 包怡紅. 超微粉碎對松仁膳食纖維體外降血糖、降血脂功能的影響[J]. 食品工業(yè)科技, 2016(23):343-347+351. 28. 張智, 李晴, 化洪苓,等. 橡子粉酶法制備低聚異麥芽糖的工藝研究[J]. 食品工業(yè)科技, 2017(21):158-163+168. 27. 申瑞玲, 林娟, 董吉林,等. 黑麥非淀粉多糖的分離純化[J]. 麥類作物學(xué)報, 2014, 34(09). 26. 張婷, 李佳瑤, 安雙雙,等. 高粱抗性糊精的制備工藝優(yōu)化及結(jié)構(gòu)表征[J]. 食品科技, 2020, v.45;No.342(04):238-243. 25. 曾澤生, 朱波, 鄧姍. 高抗性淀粉苦蕎乳飲料制備工藝研究[J]. 食品與發(fā)酵科技, 2016(4):7-11. 24. 王秋陽, 付剛, 王超,等. 高壓超聲波協(xié)同改性紅松松仁膜衣膳食纖維工藝優(yōu)化及結(jié)構(gòu)分析[J]. 延邊大學(xué)農(nóng)學(xué)學(xué)報, 2019, 041(002):74-79. 23. 余可, 劉磊, 張瑞芬, et al. 預(yù)酶解-滾筒干燥加工工藝對全麥片品質(zhì)的影響[J]. 中國農(nóng)業(yè)科學(xué), 2020, v.53(06):181-193. 22. 趙志浩, 劉磊, 張名位,等. 預(yù)酶解-擠壓膨化對全谷物糙米粉品質(zhì)特性的影響[J]. 食品科學(xué), 2019, 40(01):116-124. 21. 張海芳, 李艷, 韓育梅,等. 酶法改性對馬鈴薯渣膳食纖維單糖組分及理化性質(zhì)的影響[J]. 食品研究與開發(fā), 2020, 041(001):60-66. 20. 申瑞玲, 張文杰, 董吉林. 酶-熱水浸提法提取藜麥麩水溶性非淀粉多糖工藝研究[J]. 輕工學(xué)報, 2016, v.31;No.137(01):29-34. 19. 劉淑婷, 王穎, 王志輝,等. 超聲-微波協(xié)同酶法制備蕓豆抗性淀粉工藝優(yōu)化及結(jié)構(gòu)分析[J]. 中國食品學(xué)報, 2020, v.20(05):193-201. 18. 王迪, 王穎, 張艷莉,等. 蕓豆酵素復(fù)合發(fā)酵工藝優(yōu)化[J]. 食品與機械, 2019, 035(010):206-209,236. 17. 王超, 徐紅艷, 楊晰茗,等. 紅松松仁膜衣膳食纖維的功能性質(zhì)[J]. 食品與機械, 2020, 036(003):39-42,68. 16. 胡楠楠, 盧敏, 遲燕平. 米糠阿魏酰低聚糖提取工藝優(yōu)化研究[J]. 食品科技, 2016, 041(011):184-189. 15. 遲燕平, 胡楠楠, 姜媛媛,等. 米糠中淀粉脫除工藝優(yōu)化研究[J]. 食品科技, 2016, 041(010):147-150. 14. 陽雁, 李蒙蒙, 孫智達. 環(huán)境因素對米糠不溶性膳食纖維吸附藍莓多酚的影響[J]. 食品工業(yè)科技, 2015, 36(018):137-140. 13. 楊敏,楊勇,李彬彬,張楠,蔣玉涵,尚柔杉,楊海翌,劉愛平,劉韞濤,李誠.燕麥麩脂肪模擬物應(yīng)用于發(fā)酵香腸的工藝優(yōu)化及其對發(fā)酵香腸品質(zhì)的影響[J].食品與發(fā)酵工業(yè),2017,43(05):129-137. 12. 王燕. 正交試驗優(yōu)化小米飲料工藝[J]. 糧食與油脂, 2018, 31(10):53-56. 11. 李長見, LI, Chang-jian,等. 抗氧化小米發(fā)酵飲料的研制[J]. 飲料工業(yè), 2017, 06(v.20;No.175):30-33. 10. 謝巖黎, 王晨, 郝振宇. 抗性淀粉與小麥粉共混體系黏彈性的研究[J]. 中國糧油學(xué)報, 2018, v.33(02):33-38. 9. 謝巖黎, 南永遠, 郝振宇. 微波濕熱-循環(huán)冷凍對小麥淀粉結(jié)晶特性的影響[J]. 中國糧油學(xué)報, 2017, 32(010):49-53. 8. 李艷, 張海芳, 韓育梅,等. 復(fù)合酶法提高馬鈴薯渣中可溶性膳食纖維含量的研究[J]. 食品科技, 2018, 43(12):211-217. 7. 包怡紅 郭陽. 響應(yīng)面試驗優(yōu)化超聲波輔助水酶法提取松籽油工藝及其氧化穩(wěn)定性[J]. 食品科學(xué) 2016 37(22). 6. 包怡紅 馮雁波. 響應(yīng)面試驗優(yōu)化紅松松仁膳食纖維制備工藝及其理化性質(zhì)分析[J]. 食品科學(xué) 2016(14期):11-17. 5. 李長見. 雙酶法玉米汁飲料的研制[J]. 農(nóng)產(chǎn)品加工 2018 No.453(07):22-25+28. 4. 劉靜怡 丁城 周夢舟 等. 雙酶法分離提取米糠膳食纖維的研究[J]. 食品科技 2017(10):179-184. 3. 楊敏 楊勇 吳世濤 李彬彬 張楠 張學(xué)廣 侯青 陳洪 林德榮 劉愛平 劉韞濤 李健 林燕.利用燕麥麩脂肪模擬物制作的發(fā)酵香腸對大鼠血脂水平及血清抗氧化性能的影響[J].食品科學(xué) 2018 39(05):239-246. 2. 曲鵬宇 李志江 李丹 等. 乳熟中期水稻莖中水溶性膳食纖維提取工藝研究[J]. 黑龍江八一農(nóng)墾大學(xué)學(xué)報 2020 032(002):37-42 118. 1. 劉淑婷 王穎 王志輝 等. 不同品種蕓豆淀粉及其抗性淀粉結(jié)構(gòu)和物化特性比較[J]. 中國食品學(xué)報 2020(4).