科研产出
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71Ultrasound 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
72Profiling 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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机构：
来源：FOOD BIOSCIENCE
关键词： Sweet potato leaf; Polyphenols; Flavonoid; Anti-oxidant; Hypoglycemic
年份：2021
73Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
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来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2022
74Phlorotannins: A review of extraction methods, structural characteristics, bioactivities, bioavailability, and future trends
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机构：
来源：ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
关键词： Macroalgae; Phlorotannins; Extraction techniques; Structural characteristics; Bioactivities
年份：2021
75Recovery of total, soluble, and insoluble dietary fiber from potato (Solanum tuberosum) residues and comparative evaluation of their structural, physicochemical, and functional properties
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来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2021
76Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh-cut potato during storage
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Electrolysed water; high hydrostatic pressure; potato quality; shelf-life; ultrasonic
77Effects of environmental stimuli on the physicochemical and rheological properties of chitosan-macroalgal polyphenol stabilized Pickering emulsion
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Pickering emulsion; Chitosan; Macroalgal polyphenols; Environmental stimuli; Emulsion stability
年份：2023
