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Influence of potato flour on dough rheological properties and quality of steamed bread

Journal of Integrative Agriculture, 2016-11, Vol.15 (11), p.2666-2676

2016

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Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

Food science & technology, 2019-05, Vol.104, p.134-141

2019

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Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

International journal of food science & technology, 2020-01, Vol.55 (1), p.369-378

2020

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Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions

International journal of food science & technology, 2024-06, Vol.59 (6), p.3883-3894

2024

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Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

International journal of food science & technology, 2021-11, Vol.56 (11), p.6086-6099

2021

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Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

International journal of food science & technology, 2022-06, Vol.57 (6), p.3652-3664

2022

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Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch

PloS one, 2015-12, Vol.10 (12), p.e0143620-e0143620

2015

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Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

Natural product communications, 2020-07, Vol.15 (7), p.1934578

2020

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Sweet potato and potato residual flours as potential nutritional and healthy food material

Journal of Integrative Agriculture, 2017-11, Vol.16 (11), p.2632-2645

2017

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Profiling of Polyphenols, Flavonoids and Anthocyanins in Potato Peel and Flesh from Four Potato Varieties

Potato research, 2022-03, Vol.65 (1), p.193-208

2022

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Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols

International journal of food properties, 2017-02, Vol.20 (2), p.318-332

2017

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Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

Journal of food processing and preservation, 2020-11, Vol.44 (11), p.n/a

2020

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Exploring the potential in postharvest preservation of sweet potato: 2-methylbutanoic acid, isobutyric acid, perillaldehyde and salicylaldehyde, to control Rhizopus stolonifer

Postharvest biology and technology, 2024-04, Vol.210, p.112785, Article 112785

2024

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Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles

Food chemistry, 2021-06, Vol.347, p.129084, Article 129084

2021

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Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp

International journal of food science & technology, 2015-03, Vol.50 (3), p.758-765

2015

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Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review

Food chemistry, 2022-03, Vol.372, p.131304-131304, Article 131304

2022

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Preparation and quality characteristics of gluten‐free potato cake

Journal of food processing and preservation, 2020-11, Vol.44 (11), p.n/a

2020

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Contribution of ultrasound and conventional hot water to the inactivation of Rhizopus stolonifer in sweet potato

Food science & technology, 2021-08, Vol.148, p.111797, Article 111797

2021

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Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches

International journal of biological macromolecules, 2022-04, Vol.204, p.725-733

2022

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Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds

Food hydrocolloids, 2023-04, Vol.137, p.108337, Article 108337

2023

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Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

Food hydrocolloids, 2016-10, Vol.60, p.161-169

2016

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Fungal communities, nutritional, physiological and sensory characteristics of sweet potato under three Chinese representative storages

Postharvest biology and technology, 2023-07, Vol.201, p.112366, Article 112366

2023

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Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches

International journal of biological macromolecules, 2023-03, Vol.231, p.123184-123184, Article 123184

2023

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Physicochemical characterization of enzymatically hydrolyzed heat treated granular starches

Die Stärke, 2013-11, Vol.65 (11-12), p.893-901

2013

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Sweet Potato: Chemistry, Processing and Nutrition

1, 2019

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Influence of potato flour on dough rheological properties and quality of steamed bread

Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions

Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch

Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

Sweet potato and potato residual flours as potential nutritional and healthy food material

Profiling of Polyphenols, Flavonoids and Anthocyanins in Potato Peel and Flesh from Four Potato Varieties

Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols

Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

Exploring the potential in postharvest preservation of sweet potato: 2-methylbutanoic acid, isobutyric acid, perillaldehyde and salicylaldehyde, to control Rhizopus stolonifer

Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles

Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp

Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review

Preparation and quality characteristics of gluten‐free potato cake

Contribution of ultrasound and conventional hot water to the inactivation of Rhizopus stolonifer in sweet potato

Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches

Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds

Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

Fungal communities, nutritional, physiological and sensory characteristics of sweet potato under three Chinese representative storages

Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches

Physicochemical characterization of enzymatically hydrolyzed heat treated granular starches

Sweet Potato: Chemistry, Processing and Nutrition

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