Enzyme technology optimization of extracting dietary fiber from wheat bran byresponse surface analysis;

Optimization of extraction of anti-oxidation compound from wheat bran with papain;

Technology optimization and kinetic characteristics of β-glucosidase production by fermentation of Aspergillus niger M85 with wheat bran;

Condition optimization study of extract phytin from bran;

The Studies on TLC Identification of Rhizoma Atractylodes Processed and Its Stir-baking with Bran;

Study on the extraction of Monascus pigments fermented by bran;

Study on the determination of the pI of oat bran protein and alkaline extraction of the oat bran protein by orthogonal design;

A preliminary study on nutritional value and healthcare effect of modified oat bran;

Technology for combined production of oat bran nutritional powder and dietary fiber;

Extracting of wheat bran protein with enzymes;

Current of functional ingredients and exploitation of wheat bran;

The dietary fiber from wheat bran and their application to foods;

The extraction rate of wheat bran polysaccharide is influenced by extraction temperature,ratio of bran and water,pH and time.