1Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, beta-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour

作者： Azeem, Muhammad; Mu, Tai-Hua; Zhang, Miao; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Being, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Being, Peoples R China; Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing, Peoples R China;

来源：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

关键词： Sweet potato flour; high hydrostatic pressure; soaking solution; polyphenols; anthocyanins; beta-carotene; antioxidant activity

2Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread

作者： Azeem, Muhammad; Mu, Tai-Hua; Zhang, Miao; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Minist Agr & Rural Affairs,Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Sweet potato flour; Particle size; Dough rheology; Simulated gastrointestinal digestion; Bread

年份：2020

3Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread

作者： Azeem, Muhammad; Mu, Tai-Hua; Zhang, Miao; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Minist Agr & Rural Affairs,Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Sweet potato-wheat bread; Thermomechanical properties; Dough rheological properties; In vitro starch digestibility

年份：2021