[1] 国家药典委员会编中国药典一部[M]. 北京: 化学工业出版社, 2015: 281-282.
National Pharmacopoeia Commission Compiled the First Part of Chinese Pharmacopoeia[M]. Beijing: Chemical Industry Press, 2015: 281-282.
[2] 詹梦茹, 李贵花, 郭旭春. 党参属植物的化学成分及药理活性研究进展[J]. 山东化工, 2021, 50(19):79-82; 84.
ZHAN M R, LI G H, GUO X C. Advances in studies on chemical constituents and pharmacological activities of Codonopsis[J]. Shandong Chemical Industry, 2021, 50(19):79-82; 84.
[3] 王涵, 林红强, 谭静, 等. 党参药理作用及临床应用研究进展[J]. 世界最新医学信息文摘, 2019, 19(7):21-22; 24.
WANG H, LIN H Q, TAN J, et al. Research progress on Codonopsis pilosula(Franch) Nannf. of the pharmacological effects and their clinical application[J]. World Latest Medicine Information, 2019, 19(7):21-22; 24.
[4] 孙政华, 邵晶, 郭玫. 党参化学成分及药理作用研究进展[J]. 安徽农业科学, 2015, 43(33):174-176.
SUN Z H, SHAO J, GUO M. Research progress of Codonopsis pilosula chemical component and pharmacological effects[J]. Journal of Anhui Agricultural Sciences, 2015, 43(33):174-176.
[5] 李玲. 枳实消痞丸加减治疗脾虚气滞型功能性消化不良的临床观察[D]. 天津: 天津中医药大学, 2020.
LI L. Clinical observation of modified Zhishi Xiaopi pill on functional dyspepsia of spleen deficiency and Qi stagnation[D]. Tianjin: Tianjin University of Traditional Chinese Medicine, 2020.
[6] 刘杰. 基于数据挖掘分析王邦才教授治疗复发性口腔溃疡的用药规律[D]. 杭州: 浙江中医药大学, 2019.
LIU J. On the basis of data mining and analysis of professor Wang Bangcai′s drug law in the treatment of recurrent oral ulcer[D]. Hangzhou: Zhejiang Chinese Medical University, 2019.
[7] 方向梅, 吕红叶. 麦芽的研究进展[J]. 中国伤残医学, 2010, 18(5):167-169.
FANG X M, LYU H Y. Research progress of malt[J]. Chinese Journal of Trauma and Disability Medicine, 2010, 18(5):167-169.
[8] 辛卫云, 白明, 苗明三. 麦芽的现代研究[J]. 中医学报, 2017, 32(4):613-615.
XIN W Y, BAI M, MIAO M S. Modern study analysis on malt[J]. Acta Chinese Medicine, 2017, 32(4):613-615.
[9] 李怡彬. 莲子淀粉品质对莲子汁流变特性和保质期影响的研究[D]. 福州: 福建农林大学, 2006.
LI Y B. Effect of lotus-seed starch quality on rheology and shelf life of lotus-seed juice[D]. Fuzhou: Fujian Agriculture and Forestry University, 2006.
[10] 王淑然. 莲子具双向调节肠胃功能有效治疗便秘失眠之研究[J]. 医学信息(下旬刊), 2009, 1(11):128-129.
WANG S R. The effect of lotus seed on constipation and insomnia with bidirectional regulation of gastrointestinal function. Medical Information, 2009, 1(11): 128-129.
[11] 王瑀. 芡实化学成分及生物活性研究[D]. 济南: 山东大学, 2019.
WANG Y. Chemical constituents and biological activity of Euryale ferox Salisb.[D]. Jinan: Shandong University, 2019.
[12] 徐子妍, 董凯璇, 苏亚东, 等. 山药的营养功效及加工利用研究进展[J]. 中国果菜, 2019, 39(8):52-57.
XU Z Y, DONG K X, SU Y D, et al. Research progress on nutritional function and food processing of Dioscorea opposita thunb[J]. China Fruit & Vegetable, 2019, 39(8):52-57.
[13] 徐微, 于成龙, 宋宏光, 等. 山药的保健功能及其在食品加工中的应用[J]. 畜牧与饲料科学, 2012, 33(S1):84-85.
XU W, YU C L, SONG H G, et al. Health care function of Chinese yam and its application in food processing[J]. Animal Husbandry and Feed Science, 2012, 33(S1):84-85.
[14] 李海洋, 李若存, 陈丹, 等. 白扁豆研究进展[J]. 中医药导报, 2018, 24(10):117-120.
LI H Y, LI R C, CHEN D, et al. Research progress of Baibiandou(white hyacinth bean)[J]. Guiding Journal of Traditional Chinese Medicine and Pharmacy, 2018, 24(10):117-120.
[15] 陆林. 鹰嘴豆粉强化对饼干淀粉消化性与质构的影响及其机制[D]. 无锡: 江南大学, 2022.
LU L. The effect and its mechanism of chickpea flour fortification on the starch digestibility and texture of biscuits[D]. Wuxi: Jiangnan University, 2022.
[16] 孙妮, 李文钊, 邢常辉, 等. 热处理蛋清粉对小麦面团及馒头品质影响研究[J]. 中国粮油学报, 2022, 37(8):65-72.
SUN N, LI W Z, XING C H, et al. Effects of heat-treated egg white powder on quality of wheat dough and steamed bread[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37(8):65-72.
[17] 刘亚平. 发芽青稞制备非油炸麻花关键技术及特性研究[D]. 天津: 天津科技大学, 2021.
LIU Y P. Study on the key technology and characteristics of preparing non-fried twist from germinated highland barley[D].Tianjin: Tianjin University of Science & Technology, 2021.
[18] ZHANG H,WANG H Y,ZHANG Q C,et al.Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates[J].Food chemistry,2023,398:133847.
[19] BHATNAGAR S, HANNA M A. Amylose lipid complex-formation during single-screw extrusion of various corn starches[J]. Cereal Chemistry, 1987, 71(6): 582-587.
[20] 杨建土. 不同处理方法对当归、黄芪多糖含量的影响[J]. 海峡药学, 2016, 28(12):35-37.
YANG J T. Effects of different treatment methods on polysaccharide content of Angelica sinensis and Astragalus membranaceus[J]. Strait Pharmaceutical Journal, 2016, 28(12):35-37.
[21] 王君荣, 曹佳兴, 刘翀, 等. 预处理不同粒度荞麦麸皮对面团及荞麦挂面品质的影响[J]. 食品研究与开发, 2023, 44(7):30-38.
WANG J R, CAO J X, LIU C, et al. Effect of pretreatment of buckwheat bran with different particle sizes on the quality of dough and buckwheat dried noodles[J]. Food Research and Development, 2023, 44(7):30-38.
[22] BENDER A B B, GOULART F R, DA SILVA L P, et al. Micronization and extrusion processing on the physicochemical properties of dietary fiber[J]. Ciência Rural, 2019, 49(7): e20190154.
[23] 杨梅, 管咏梅, 董欢欢, 等. 以淀粉为主成分的食药物质中抗性淀粉的理化性能、生理功能及应用研究进展[J]. 食品工业科技, 2023, 44(5):486-495.
YANG M, GUAN Y M, DONG H H, et al. Research progress on physicochemical properties, physiological functions and application of resistant starch in edible medicinal substances with starch as the main component[J]. Science and Technology of Food Industry, 2023, 44(5):486-495.
[24] 陈雅洁. 加工对麦麸理化性质和益生特性的影响[D]. 天津: 天津科技大学, 2021.
CHEN Y J. Effect of processing on physicochemical properties and probiotics of wheat bran[D]. Tianjin: Tianjin University of Science & Technology, 2021.
[25] 林颖媚. 酶制剂对低脂葛粉酥性饼干品质的影响[J]. 食品安全导刊, 2022(14):111-114.
LIN Y M. Effects of enzyme preparation on the quality of the low-fat kudzu crispy biscuit[J]. China Food Safety Magazine, 2022(14):111-114.
[26] 胡玲. 生鲜面防腐保鲜和品质改良技术研究及产品开发[D]. 成都: 西华大学, 2021.
HU L. Research on preservation, quality improvement and product development of fresh noodles[D]. Chengdu: Xihua University, 2021.
[27] MARTÍNEZ M M, ROSELL C M, GÓMEZ M. Modification of wheat flour functionality and digestibility through different extrusion conditions[J]. Journal of Food Engineering, 2014, 143:74-79.
[28] 祝莹, 孙鑫娟, 赵延胜, 等. 大麦粉对面团特性及薄脆饼干品质的影响[J]. 现代食品科技, 2019, 35(3):33-37; 160.
ZHU Y, SUN X J, ZHAO Y S, et al. Influence of barley flour on dough properties and cracker quality[J]. Modern Food Science and Technology, 2019, 35(3):33-37; 160.
[29] 陈前, 李娜, 贺晓光, 等. 瓜尔豆胶对马铃薯-小麦混合粉面团质构和流变特性的影响[J]. 食品工业科技, 2020, 41(6):198-203.
CHEN Q, LI N, HE X G, et al. Effect of guar gum on texture and rheology property of potato-wheat dough[J]. Science and Technology of Food Industry, 2020, 41(6):198-203.
[30] MA Y S, XU D, SANG S Y, et al. Effect of superheated steam treatment on the structural and digestible properties of wheat flour[J]. Food Hydrocolloids, 2021, 112:106362.
[31] 王丽爽, 王可心, 于小帅, 等. 挤压处理对淀粉-米谷蛋白复合体系回生特性及流变特性的影响[J]. 食品科学, 2023, 44(19): 35-42.
WANG L S, WANG K X, YU X S, et al. Effect of extrusion treatment on retrogradation and rheological properties of rice starch/glutelin composites system[J]. Food Science, 2023, 44(19): 35-42.
[32] LIN S Y, LIU X E, CAO Y, et al. Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch[J]. Food Chemistry, 2021, 339:128001.
[33] 常云彩, 胡海洋, 任顺成. 食用淀粉颗粒特性分析及掺假检测研究[J]. 河南工业大学学报(自然科学版), 2019, 40(5):45-52.
CHANG Y C, HU H Y, REN S C. Study on particle characteristics and adulteration detection of edible starches[J]. Journal of Henan University of Technology (Natural Science Edition), 2019, 40(5):45-52.