Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels.

Zhang, Ziwen; Shang, Mengshan; Julian McClements, David; Qiu, Chao; Ji, Na; Dai, Lei; Qin, Yang; Xiong, Liu; Sun, Qingjie

Zhang, Ziwen; Shang, Mengshan; Julian McClements, David; Qiu, Chao; Ji, Na; Dai, Lei; Qin, Yang; Xiong, Liu; Sun, Qingjie.

Afiliação

Zhang Z; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Shang M; Qingdao Special Food Research Institute, Qingdao 266109, China.
Julian McClements D; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Qiu C; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Ji N; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Dai L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Qin Y; Qingdao Special Food Research Institute, Qingdao 266109, China.
Xiong L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Sun Q; Qingdao Special Food Research Institute, Qingdao 266109, China.

Food Chem X ; 18: 100674, 2023 Jun 30.

Article em En | MEDLINE | ID: mdl-37101422

Palavras-chave

Annealing; Flour; Hydrogels; Stretchability; Sweet potato

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda

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