49 related articles for article (PubMed ID: 17995723)
1. Physical properties of acetylated and enzyme-modified potato and sweet potato flours.
Yadav AR; Guha M; Reddy SY; Tharanathan RN; Ramteke RS
J Food Sci; 2007 Jun; 72(5):E249-53. PubMed ID: 17995723
[TBL] [Abstract][Full Text] [Related]
2. Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake.
Wei X; Ren G; Liu W; Zhao M; Xu D
J Food Sci; 2024 Jun; 89(6):3248-3259. PubMed ID: 38709869
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours.
Zhang L; Gao Y; Deng B; Ru W; Tong C; Bao J
Front Nutr; 2022; 9():923257. PubMed ID: 35782948
[TBL] [Abstract][Full Text] [Related]
4. Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties.
Zhang S; Yue M; Yu X; Wang S; Zhang J; Wang C; Ma C
Int J Biol Macromol; 2023 Dec; 253(Pt 2):126840. PubMed ID: 37696374
[TBL] [Abstract][Full Text] [Related]
5. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification.
Lu H; Zhao R; Zhang L; Liu W; Liu Q; Liu S; Hu H
Int J Biol Macromol; 2024 Jun; 269(Pt 2):132044. PubMed ID: 38701998
[TBL] [Abstract][Full Text] [Related]
6. The Annealing of Acetylated Potato Starch with Various Substitution Degrees.
Zięba T; Wilczak A; Kobryń J; Musiał W; Kapelko-Żeberska M; Gryszkin A; Meisel M
Molecules; 2021 Apr; 26(7):. PubMed ID: 33917516
[TBL] [Abstract][Full Text] [Related]
7. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes.
Xu H; Guan Y; Shan C; Xiao W; Wu M
Ultrason Sonochem; 2023 Dec; 101():106670. PubMed ID: 37922719
[TBL] [Abstract][Full Text] [Related]
8. Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours.
Liu Y; Shen W; Jin W; Li F; Chen X; Jia X; Cai H
Food Chem X; 2024 Jun; 22():101493. PubMed ID: 38832302
[TBL] [Abstract][Full Text] [Related]
9. Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato.
Lee H; Kim HS
Food Sci Biotechnol; 2020 Apr; 29(4):521-529. PubMed ID: 32296563
[TBL] [Abstract][Full Text] [Related]
10. Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas.
Arámbula-Villa G; Figueroa-Rivera MG; Rendón-Villalobos R; Mendoza-Elos M; Figueroa-Cárdenas JD; Castanedo-Pérez R; Rodríguez-González F
J Food Sci Technol; 2018 Mar; 55(3):1065-1073. PubMed ID: 29487449
[TBL] [Abstract][Full Text] [Related]
11. Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method.
Olatunde GO; Henshaw FO; Idowu MA; Tomlins K
Food Sci Nutr; 2016 Jul; 4(4):623-35. PubMed ID: 27386111
[TBL] [Abstract][Full Text] [Related]
12. Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating.
Lee DJ; Cheng F; Li D; Ding K; Carlin J; Moore E; Ai Y
Food Chem; 2024 Jul; 447():138896. PubMed ID: 38458133
[TBL] [Abstract][Full Text] [Related]
13. Preparation and characterization of physicochemical properties of glacial acetic acid modified Gadung (Diocorea hispida Dennst) flours.
Kumoro AC; Amalia R; Budiyati CS; Retnowati DS; Ratnawati R
J Food Sci Technol; 2015 Oct; 52(10):6615-22. PubMed ID: 26396408
[TBL] [Abstract][Full Text] [Related]
14. Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars.
Arif S; Ali TM; Ul Afzal Q; Ahmed M; Siddiqui AJ; Hasnain A
J Food Sci Technol; 2014 Jun; 51(6):1066-75. PubMed ID: 24876638
[TBL] [Abstract][Full Text] [Related]
15. Dual-frequency ultrasound for ultrasonic-assisted esterification.
Abedi E; Pourmohammadi K; Abbasi S
Food Sci Nutr; 2019 Aug; 7(8):2613-2624. PubMed ID: 31428349
[TBL] [Abstract][Full Text] [Related]
16. Effect of variety and processing method on functional properties of traditional sweet potato flour ("elubo") and sensory acceptability of cooked paste ("amala").
Fetuga G; Tomlins K; Henshaw F; Idowu M
Food Sci Nutr; 2014 Nov; 2(6):682-91. PubMed ID: 25493186
[TBL] [Abstract][Full Text] [Related]
17. Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours.
Acurio L; Salazar D; García ME; García-Segovia P; Martínez-Monzó J; Igual M
Curr Res Food Sci; 2024; 8():100752. PubMed ID: 38708101
[TBL] [Abstract][Full Text] [Related]
18. Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.
Bouniol A; Adinsi L; Padonou SW; Hotegni F; Gnanvossou D; Tran T; Dufour D; Hounhouigan DJ; Akissoé N
Int J Food Sci Technol; 2021 Mar; 56(3):1278-1288. PubMed ID: 33776235
[TBL] [Abstract][Full Text] [Related]
19. Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product.
Kunyanee K; Van Ngo T; Kusumawardani S; Luangsakul N
Foods; 2024 Feb; 13(4):. PubMed ID: 38397570
[TBL] [Abstract][Full Text] [Related]
20. Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (
Klang JM; Tene ST; Nguemguo Kalamo LG; Boungo GT; Ndomou Houketchang SC; Kohole Foffe HA; Womeni HM
Heliyon; 2019 Dec; 5(12):e02982. PubMed ID: 31890951
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
