1Thermal, structure, and rheological properties of native potato flour prepared under different combined drying methods

作者： Zhu, Han-kun; Li, Dong; Fang, Xian-fa; Wang, Yong; Wang, Li-jun; SCI

机构： China Agr Univ, Natl Energy R&D Ctr Nonfood Biomass, Coll Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China; Chinese Acad Agr Mechanizat Sci, Beijing, Peoples R China; Monash Univ, Dept Chem Engn, Clayton, Vic, Australia; China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, Beijing, Peoples R China;

来源：DRYING TECHNOLOGY

关键词： Potato flour; combined drying; gelatinization; properties; rheology

2Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour

作者： Zhu, Han-kun; Li, Dong; Zhu, Han-kun; Yang, Lan; Fang, Xian-fa; Wang, Yong; Wang, Li-jun; SCI

机构： China Agr Univ, Coll Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Natl Energy R&D Ctr Nonfood Biomass China, Beijing 100083, Peoples R China; Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China; Southwest Univ, Analyt & Testing Ctr, Chongqing 400715, Peoples R China; Chinese Acad Agr Mechanizat Sci, Beijing 100083, Peoples R China; Monash Univ, Dept Chem Engn, 18 Alliance Lane, Clayton, Vic 3800, Australia; China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Radio frequency; Intermittent; Drying; Potato flour; Rheology

年份：2021