期刊论文

Huang, L

英文

Foods

2304-8158

2023

12

19

3695-

10.3390/foods12193695

Methodology, R.Z., Y.W. and L.Z.; Formal analysis, Y.W. and L.Z.; Investigation, S.T. and Y.W.; Data curation, R.Z. and S.T.; Writing—original draft, R.Z.; Supervision, L.H.; Project administration, L.H.; Funding acquisition, L.H. All authors have read and agreed to the published version of the manuscript. This work was supported by The Natural Science Foundation of Hunan Province (2019JJ60020).

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This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the organic-solvent-impregnated rice bran meal dietary fiber (N-RBDF) had the smallest average particle size and the aqueous enzymatic rice bran meal dietary fiber (E-RBDF) had the narrowest particle size distribution. Scanning electron microscopy (SEM) results demonstrated that all three kinds of rice bran meal dietary fibers ...