1Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars

作者： Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Liu, Xingli; Fauconnier, Maire Laure; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, 1 Nongda S Rd, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Lab Gen & Organ Chem, Gembloux, Belgium;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

关键词： Potato flour steamed and baked breads antioxidant activity in vitro starch digestibility nutritional quality gray relation analysis

2Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology

作者： Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Anthocyanins Purple sweet potato Aqueous two-phase Response surface methodology

3Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

作者： Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Chen, Jingwang; Fauconnier, Marie Laure; SCI

机构： Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou 450000, Peoples R China; Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China; Univ Liege, Lab Gen & Organ Chem, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Bread making; Food physical properties; Coeliac; Food process modeling; Texture

年份：2019

4Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

作者： Chen, Jingwang; Mu, Taihua; Zhang, Miao; Sun, Hongnan; Ma, Mengmei; Liu, Xingli; Zhang, Duqin; Chen, Jingwang; Mu, Taihua; Zhang, Miao; Sun, Hongnan; Ma, Mengmei; Liu, Xingli; Zhang, Duqin; Chen, Jingwang; Goffin, Dorothee; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Beijing, Peoples R China; Minist Agr, Key Lab Agroprod Proc, Beijing, Peoples R China; Minist Agr, Key Lab Agropr;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Cumin seed; protein isolate; albumin; glutelin; structure; physicochemical properties; functional properties

年份：2018

5Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

作者： Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Liu, Xingli; Chen, Jingwang; Fauconnier, Marie Laure; Liu, Xingli; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & ;

来源：FOOD CHEMISTRY

关键词： Potato flour Hydrocolloids Gluten-free steamed bread Thermo-mechanical properties Starch digestibility Glycemic index

年份：2018

6Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour

作者： Liu, Xingli; Mu, Taihua; Diego Yamul, Karim; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Liu, Xingli; Chen, Jingwang; Fauconnier, Marie Laure; Diego Yamul, Karim; Vanina Andrea, Perez; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Lab Gen & Organ Chem, Passage Deportes 2, Gembloux, Belgium; UNLP CCT La Plata, CIDCA, Fac Ciencias Exactas;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Dough property Hydrocolloid Protein structure Specific volume Texture Thermal characteristics