[1]Dupuis, J.H., Liu, et al. Methodologies for increasing the resistant starch content of food starches: A Review [J]. Comprehensive Reviews in Food Science & Food Safety, 2014, 13(6):1219-1234.[2]韩丽瑶，李梁，张博辉等.压热法制备黑青稞抗性淀粉工艺及性质研究[J].食品研究与开发，2020，41(10):115-121.
[3]亢灵涛，宋莹，刘思含等.压热法制备甘薯抗性淀粉的工艺优化[J].食品工业科技，2019，40(01):162-167，180.
[4]周小理，刘宁，吴维维等.压热基础上酶解制备荞麦抗性淀粉的响应面分析[J]. 食品工业，2013(2):66-69.
[5]Liu, W., Hong, et al. In structure and in vitro digestibility of waxy corn starch debranched by pullulanase [J]. Food Hydrocolloids, 2016, 67:104-110.
[6]张倩，肖华西，杨帆等.酶法及压热-酶法制备大米抗性淀粉的理化性质比较[J].中国粮油学报，2019，34(10):23-28.
[7]李蒙娜.小麦抗性淀粉的制备及结构性质研究[D].合肥：合肥工业大学，2019．
[8] Shin S I, Lee C J, Kim DI, et al. Formation, characterization,and glucose response in mice to rice starch with low digestibility produced by citric acid treatment [J]. Journal of Cereal Science, 2007, 45(1):24-33.
[9]Ye J, Liu C, Luo S, et al. Modification of the digestibility of extruded rice starch by enzyme treatment(β-amylolysis):An in vitro study[J].Food Research International, 2018, 111:590-596.
[10]李俊伟.挤压法制备大米抗性淀粉的工艺及其性质研究[D].广州：暨南大学， 2008.
[11]Hasjim J, Jane J L. Production of resistant starch by extrusion cooking of acid-modified normal-maize starch.[J]. Journal of Food Science, 2009, 74(7):C556-C562.
[12]Liu J, Jian M, Li W, et al. Synthesis, characterisation and in vitro digestibility of carboxymethyl potato starch rapidly prepared with microwave-assistance[J]. Food Chemistry, 2012, 133(4):1196-1205.
[13]张守花.微波糊化酶解制备玉米抗性淀粉实验研究[J].广州化工，2020，48(03):81-83.
[14]谢岩黎，南永远，郝振宇.微波湿热-循环冷冻对小麦淀粉结晶特性的影响[J]. 中国粮油学报，2017，32(10):49-53.
[15]池明亮，岑莹，冯丽敏等.压热-酶解法制备青芒果抗性淀粉[J]. 食品工业科技，2017，38(11):255-257.
[16]姚慧，吕佼，欧阳杰等.响应面法优化板栗抗性淀粉制备工艺[J].中国粮油学报，2016，31(12):132-138.
[17] Sanz T, Salvador A, Fiszman S M. Performance of three different types of resistant starch in fried battered food [J]. European Food Research & Technology, 2008, 227(1): 21-27.
[18]高慧颖，王琦，赖呈纯等.添加抗性淀粉对饼干质构特性和体外血糖生成指数的影响[J].福建农业科技，2019(10):27-30.