科研产出
- 时间
- 相关度
81Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction
作者：
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
82Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread
作者：
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
83Optimization of the formula and processing of a sweet potato leaf powder-based beverage
作者：
机构：
来源：FOOD SCIENCE & NUTRITION
关键词： blanching; index of nutritional quality; particle size; suspension stability; sweet potato leaves
年份：2020
84Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein
作者：
机构：
来源：ULTRASONICS SONOCHEMISTRY
关键词： Sweet potato protein; Antioxidant peptides; Ultrasound microwave-assisted production; Enzymatic hydrolysis
年份：2020
85Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple-fleshed sweet potato flour
作者：
机构：
来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2021
86Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Colloidal particles; Antioxidant activity; beta-Lactoglobulin; 3,5-di-O-caffeoylquinic acid; Physicochemical properties
年份：2021
87Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates
作者：
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
88Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments
作者：
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
89Effects of ultrasound-assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： antioxidant activity; enzymatic hydrolysis; flavour; Maillard reaction; sweet potato protein; ultrasound
年份：2021
90Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato
作者：
机构：
来源：ULTRASONICS SONOCHEMISTRY
关键词： Sweet potato; Rhizopus stolonifer; Ultrasound; Slightly acidic electrolyzed water; Combination
年份：2021
