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

作者：Hongyu Lei, Yu Zhang, Tianci Guan, Mengge Liu, Zhiming Li, Jiaxin Liu, Jun Zhao, Tong Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143020 · 被引用次数：27 · 研究领域：Food composition and properties、Magnetic and Electromagnetic Effects、Proteins in Food Systems