科研产出
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21Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread
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来源：FOOD CHEMISTRY
关键词： Chinese traditional sourdough; High-throughput sequencing; Potato steamed bread quality; Correlation analysis
年份：2019
22Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES
关键词： Cumin seed; protein isolate; albumin; glutelin; structure; physicochemical properties; functional properties
年份：2018
23Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop
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来源：POLYMERS
关键词： bio-based polymers; sweet potato residues; biocomposites; natural fillers; sustainability
年份：2021
24Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities
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来源：FOOD BIOSCIENCE
关键词： Sweet potato leaf; Polyphenols; Flavonoid; Anti-oxidant; Hypoglycemic
年份：2021
25Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries
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来源：POTATO RESEARCH
关键词： Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility
26Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread
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机构：
来源：FOOD CHEMISTRY
关键词： Potato steamed bread; Anti-staling; Enzymes; Hydrocolloids; Retrogradation enthalpy; Water mobility
年份：2022
27Effects of sweet potato leaf powder on sensory, texture, nutrition, and digestive characteristics of steamed bread
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来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2022
28Evaluation of the chemical composition and nutritional potential of brown macroalgae commercialised in China
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机构：
来源：ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
关键词： Brown algae; Proximate composition; Nutrient profiling; Antioxidant capacity; Grey correlation analysis
年份：2022
29Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Rheological properties Structural properties Disulfide bond Starch-gluten interactions Water mobility
年份：2018
30Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Potato flour Hydrocolloids Gluten-free steamed bread Thermo-mechanical properties Starch digestibility Glycemic index
年份：2018
