| [1]王纯荣，颜贤仔，周雯雯，等.表面活性剂协同超声波提取大豆豆荚黄酮的工艺研究[J].安徽农业科学，2010,38（13)：6906-6908,6911.
[2]赵丽，宋一茉，朱丹实，等.不同提取方法对鲜食大豆荚膳食纤维抗氧化特性的影响[J].食品工业科技，2015,36(20)：155-158.
[3]Huang Y L,Hsieh I T.Physicochemical properties and intestinalhealth promoting water-insoluble fiber enriched fraction preparedfrom blanched vegetable soybean pod hulls [J].Molecules,2019,24(9):1796.
[4]吴洁，诸爱士，金志强，等.大豆荚甾醇提取动力学与热力学的研究[J].中国粮油学报，2020,35(12)：87-93.
[5]王义英，杨倩倩，张丽青.改性黄豆荚对含酚废水的吸附机理研究[J].环境科学与管理，2018,43(08)：63-67.
[6]Lisboa F J N,Scatolino M V,Protasio T D P,et al.Lignocellu-losic materials for production of cement composites:Valorization ofthe alkali treated soybean pod and eucalyptus wood particles to obtainhigher value-added products [J].Waste and Biomass Valorization,2020,11(5):2235-2245.
[7]Kong X D,Zhang Y,Zhang P,et al.Synthesis of natural nitro-gen-rich soybean pod carbon with ion channels for low cost and largeareal capacitance supercapacitor J].Applied Surface Science,2020,516:146162.
[8]Hatamipour M S,Kazemi HH,Nooralivand A,et al.Dryingcharacteristics of six varieties of sweet potatoes in different dryers[J].Food and Bioproducts Processing,2007,85 (3):171-177.
[9]Gornicki K,Kaleta A.Drying curve modelling of blanched carrotcubes under natural convection condition J.Journal of Food En-gineering,2007,82(2):160-170.
[10]Doymazi.Influence of blanching and slice thickness on dryingcharacteristics of leek slices [J].Chemical Engineering and Pro-cessing:Processing Intensification,2008,47 (1):41-47.
[11]Nawirska A,Figiel A,Kucharska A Z,et al.Drying kineticsand quality parameters of pumpkin slices dehydrated using differentmethods [J].Journal of Food Engineering,2009,94 (1):12-20.
[12]Doymazi.Thin-layer drying characteristics of sweet potato slicesand mathematical modeling [J].Heat and Mass Transfer,2011,47(3):277-285.
[13]Chong C H,Law C L,Cloke M,et al.Drying kinetics and prod-uct quality of dried Chempedak [J].Journal of Food Engineer-ing,2008,88(4):522-527. |
