ArticleUltrasonics sonochemistry2023
Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots.
Article in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Application of Bamboo Shoot Superfine Powder/κ-Carrageenan Composite Gel in Bread: Texture, Properties and Flavor.Foods (Basel, Switzerland) · 2026Article
- Valorization of Panax ginseng residues: Functional fiber development through cross-linking combined with ultrasonication.Ultrasonics sonochemistry · 2026Article
- Individual and combined ultrasonic-enzymatic treatments for modifying soybean residue (okara) fiber: impacts on structure, physicochemical, and functional properties.Ultrasonics sonochemistry · 2026Article
- Development of supercritical technology to obtain improved functional dietary fiber for the valorization of broccoli by-product.Journal of the science of food and agriculture · 2025Article
- Inverse association between dietary fiber intake and gallstone disease in U.S. adults: a cross-sectional study from the NHANES database.Frontiers in nutrition · 2025Article
- Soluble dietary fiber fromFood chemistry: X · 2024Article
- Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage.Foods (Basel, Switzerland) · 2023Article
- Optimization of Chemical Extraction Conditions of Dietary Fiber fromMolecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical properties and antioxidant activity of soluble dietary fiber (SDF) from bamboo shoots were evaluated. The yield of modified UH-SDF
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