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For: Lyu B, Wang H, Swallah MS, Fu H, Shen Y, Guo Z, Tong X, Li Y, Yu H, Jiang L. Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara). Food Chem 2021;364:130402. [PMID: 34175627 DOI: 10.1016/j.foodchem.2021.130402] [Cited by in F6Publishing: 18] [Reference Citation Analysis]
Number Citing Articles
1 Wang C, Wang L, An S, Jiang Q, Gao D, Li X. Construction of porous materials from Pickering high internal-phase emulsions stabilized by zein-Hohenbuehelia serotina polysaccharides nanoparticles and their adsortion performances. Food Hydrocolloids 2023;134:108101. [DOI: 10.1016/j.foodhyd.2022.108101] [Reference Citation Analysis]
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3 Si J, Yang C, Ma W, Chen Y, Xie J, Qin X, Hu X, Yu Q. Screen of high efficiency cellulose degrading strains and effects on tea residues dietary fiber modification: Structural properties and adsorption capacities. Int J Biol Macromol 2022;220:337-47. [PMID: 35985395 DOI: 10.1016/j.ijbiomac.2022.08.092] [Reference Citation Analysis]
4 Xia Y, Meng P, Liu S, Tan Z, Yang X, Liang L, Xie F, Zhang H, Wang G, Xiong Z, Lo J, Ai L. Structural and Potential Functional Properties of Alkali-Extracted Dietary Fiber From Antrodia camphorata. Front Microbiol 2022;13:921164. [DOI: 10.3389/fmicb.2022.921164] [Reference Citation Analysis]
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6 Wang S, Fang Y, Xu Y, Zhu B, Piao J, Zhu L, Yao L, Liu K, Wang S, Zhang Q, Qin L, Wu J. The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingiiHu. fruits. Journal of Functional Foods 2022;93:105081. [DOI: 10.1016/j.jff.2022.105081] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Zhang Y, Duan F, Fang J, Lu J, Wang J, Zhang J, Gao J, Yu H, Fan H. Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion. International Journal of Food Engineering 2022;0. [DOI: 10.1515/ijfe-2021-0367] [Reference Citation Analysis]
8 Zhao Y, Wang X, Liao W, Xu D, Liu G. Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes. Am J Potato Res . [DOI: 10.1007/s12230-022-09872-5] [Reference Citation Analysis]
9 Cheng T, Liu C, Hu Z, Wang Z, Guo Z. Effects of γ-Irradiation on Structure and Functional Properties of Pea Fiber. Foods 2022;11:1433. [PMID: 35627001 DOI: 10.3390/foods11101433] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Fan H, Zhang Y, Swallah MS, Wang S, Zhang J, Fang J, Lu J, Yu H. Structural Characteristics of Insoluble Dietary Fiber from Okara with Different Particle Sizes and Their Prebiotic Effects in Rats Fed High-Fat Diet. Foods 2022;11:1298. [DOI: 10.3390/foods11091298] [Reference Citation Analysis]
11 Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 2022;11:1112. [DOI: 10.3390/foods11081112] [Reference Citation Analysis]
12 Tian B, Pan Y, Wang J, Cai M, Ye B, Yang K, Sun P. Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake. Front Nutr 2022;9:851228. [DOI: 10.3389/fnut.2022.851228] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Cao J, Tong X, Wang M, Tian T, Yang S, Sun M, Lyu B, Cao X, Wang H, Jiang L. Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties. Foods 2022;11:790. [DOI: 10.3390/foods11060790] [Reference Citation Analysis]
14 Xie H, Tang X, Woo MW, Xiong H, Zhao Q. Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15650] [Reference Citation Analysis]
15 Li Y, Yu Y, Wu J, Xu Y, Xiao G, Li L, Liu H. Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification. Foods 2022;11:248. [DOI: 10.3390/foods11030248] [Reference Citation Analysis]
16 Liu W, Pan W, Li J, Chen Y, Yu Q, Rong L, Xiao W, Wen H, Xie J. Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch. Curr Res Food Sci 2022;5:28-33. [PMID: 34993495 DOI: 10.1016/j.crfs.2021.12.004] [Reference Citation Analysis]
17 Wang F, Zeng J, Tian X, Gao H, Sukmanov V. Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties of bean dregs. LWT 2022;154:112810. [DOI: 10.1016/j.lwt.2021.112810] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
18 Lyu B, Wang Y, Zhang X, Chen Y, Fu H, Liu T, Hao J, Li Y, Yu H, Jiang L. Changes of High-Purity Insoluble Fiber from Soybean Dregs (Okara) after Being Fermented by Colonic Flora and Its Adsorption Capacity. Foods 2021;10:2485. [PMID: 34681533 DOI: 10.3390/foods10102485] [Reference Citation Analysis]