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Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
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Structure-property evolution of insoluble dietary fiber from wheat bran under solid-state fermentation and its effect

Wei Liang1, Qian Lin1, Ke Xiong2

  • 1Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.

Food Chemistry
|May 23, 2026
PubMed
Abstract

Keywords:
Antioxidant capacityPhenolic releaseSolid-state fermentationStructural modificationWheat bran

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