科研产出
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51Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry
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来源：FOOD HYDROCOLLOIDS
关键词： Amylose Gelatinization Retrogradation Sweet potato starch Swelling power Solubility
52Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch
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机构：
来源：STARCH-STARKE
关键词： Acetylation Digestibility Physicochemical property Purple sweet potato flour Retrogradation Starch
53Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
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来源：FOOD CHEMISTRY
关键词： Cumin Dietary fiber Extraction methods Particle size distribution Chemical composition Structural physicochemical and functional properties
54Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch
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来源：STARCH-STARKE
关键词： Gelatinization High hydrostatic pressure Inorganic salts Physicochemical property Sweet potato starch
55Physicochemical characterization of enzymatically hydrolyzed heat treated granular starches
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机构：
来源：STARCH-STARKE
关键词： alpha-Amylase Cassava starch Heat treatment Hydrolysis Sweet potato starch
56Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread
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机构：
来源：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
关键词： Heat treatment sweet potato flour dough properties characteristics bread
57Comparison of the gel-forming ability and gel properties of alpha-lactalbumin, lysozyme and myoglobin in the presence of beta-lactoglobulin under high pressure
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： High pressure Food proteins Gelation Cross-linking reaction Phase separation
58Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system
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机构：
来源：FOOD CHEMISTRY
关键词： Sweet potato protein High hydrostatic pressure Guar gum Glycerol monostearate Emulsion Creaming Rheology
59High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities
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机构：
来源：MOLECULES
关键词： potato patatin high hydrostatic pressure antioxidant activities iron chelation potential thermal properties surface hydrophobicity
60Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Functional property pectin sugar beet pulp ultrasound- microwave-assisted acid method
