Superfine grinding combined with L. paracasei fermentation was used for soluble dietary
fibers (SDFs) modification to produce high quality SDFs. SDFs from the peels of Shatianyou …

Background: Dietary fibers are commonly categorized as water-soluble (SDF) or water-
insoluble (IDF) dietary fibers. SDF possesses more favorable techno-functional and textural …

Switchable deep eutectic solvents (DESs) were combined with phenolic antioxidants to
extract β-carotene from millet, and the recovery and reuse capacities of DESs were …

Aim: The structural optimization of our recently reported CDK9 inhibitor to furnish novel
aminopyrazolones and methylpyrazolones with improved pharmacokinetics. Materials & …

Backgrounds This research intended to explore the effects of different frozen storage
temperatures and time on the stability of steamed bread. The quality characteristics …

Okara contains a large amount of insoluble dietary fiber (IDF), but it is usually treated as
waste. This study was to develop a high soluble dietary fiber (SDF) egg tofu. The SDF …

The present study aimed to prepare and evaluate a new probiotic functional beverage, using
single‐probiotic and compound probiotic fermentation on okara. Four different forms of …

In order to improve the quality of frozen dough, a calcium alginate-coated sodium
alginate/trehalose/wheat starch ternary complex was designed in this paper. The ternary …

The value-added utilization of okara is restricted by the large particle size and high cost of
microfabrication means. In this study, the changes of particle size and dietary fiber content of …

Whole utilization of okara has important economic value, but there are two technical barriers:
coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable “beany” off-odors …