科研产出
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41Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin
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来源：FOOD HYDROCOLLOIDS
关键词： Sugar beet pectin High hydrostatic pressure Rheological properties Structure
42Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Bread; dough properties; high hydrostatic pressure; sweet potato flour
年份：2018
43Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure
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机构：
来源：FOOD AND BIOPROCESS TECHNOLOGY
关键词： Sweet potato protein; High hydrostatic pressure; Rheology; Low-field NMR; Microstructure; Gelation properties
年份：2018
44Ultrasonic Modified Sweet Potato Pectin Induces Apoptosis like Cell Death in Colon Cancer (HT-29) Cell Line
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机构：
来源：NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
年份：2018
45Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Dextran; gel; Maillard reaction conjugates; mechanical properties; secondary structure; sweet potato protein
46Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Sweet potato flour; Particle size; Dough rheology; Simulated gastrointestinal digestion; Bread
年份：2020
47Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein
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机构：
来源：ULTRASONICS SONOCHEMISTRY
关键词： Sweet potato protein; Antioxidant peptides; Ultrasound microwave-assisted production; Enzymatic hydrolysis
年份：2020
48Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple-fleshed sweet potato flour
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机构：
来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2021
49Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： Sweet potato protein hydrolysates; Emulsion; Rheology; Interface; High hydrostatic pressure; Ultrasound-microwave-assisted enzymatic hydrolysis
年份：2021
50Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments
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机构：
来源：FOOD CHEMISTRY
关键词： Ultrasound; Sweet potato protein hydrolysates; Maillard reaction; Peptide structure; Antioxidant activities; Sensory attributes
年份：2021
