Changes in the structural and physicochemical characteristics of sonicated potato flour-Reference-Cited by-同舟云学术

Changes in the structural and physicochemical characteristics of sonicated potato flour

Published:2023-10 Issue: Volume:99 Page:106573
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Hou Xiaoyan,Li Xiaowan,Li Jianlong,Cong Jun,Jiang Lingyan,Shen Guanghui,Chen Anjun,Zhang Zhiqing

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference35 articles.

1. Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality;Liu;Ultrason. Sonochem.,2023

2. White potatoes, human health, and dietary guidance;King;Adv. Nutr.,2013

3. The importance of nutrient management for potato production part i: plant nutrition and yield;Koch;Potato Res.,2020

4. Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties;Gong;Food Chem.,2020

5. Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles;Pu;J. Cereal Sci.,2017

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