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Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion

Hongyu Lei, Yu Zhang, Tianci Guan, Mengge Liu, Zhiming Li, Jiaxin Liu, Jun Zhao, Tong Liu

2025Food Chemistry25 citationsDOI

Topics & Concepts

ExtrusionGlycineUltrasonic sensorResidue (chemistry)MicrowaveHigh pressureDietary fiberExtrusion cookingMaterials scienceChemistryFood scienceComposite materialBiochemistryThermodynamicsAmino acidQuantum mechanicsAcousticsPhysicsFood composition and propertiesMagnetic and Electromagnetic EffectsProteins in Food Systems
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion | Litcius