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Akademický článek

Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder

Autor: Xinyan Duan, Tingting Zhang, Qiannan Liu, Liang Zhang, Wei Liu, Ruixuan Zhao, Honghai Hu

Publikováno v: Gels, Vol 10, Iss 11, p 744 (2024)

To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results

Externí odkaz: https://doaj.org/article/390cc62be91f41b2acfae5f27a38b1fc

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Akademický článek

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

Autor: Ruixuan Zhao, Xinshuo Liu, Wei Liu, Qiannan Liu, Liang Zhang, Honghai Hu

Publikováno v: Ultrasonics Sonochemistry, Vol 85, Iss , Pp 105969- (2022)

The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects of high-intensity ultrasound (HIU) (200, 400, and 600 W) and treatment time (10, 20, and 30 min) on the physicochemical and fu

Externí odkaz: https://doaj.org/article/a2d215ad8fce474e940d4772e8083d18

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Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein

Autor: Hongxi Zhao, Ruixuan Zhao, Xinshuo Liu, Liang Zhang, Qiannan Liu, Wei Liu, Tao Wu, Honghai Hu

Publikováno v: Journal of Food Science. 88:1553-1565

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7fb28b06eb84df134e05dd74588caba2
https://doi.org/10.1111/1750-3841.16495

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Akademický článek

Development of a predictive model to determine potato flour content in potato-wheat blended powders using near-infrared spectroscopy

Autor: Yanjie Huang, Fen Xu, Honghai Hu, Xiaofeng Dai, Hong Zhang

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 2030-2036 (2018)

Potato is a good source of dietary energy and several micronutrients, and the development of staple foods using potato-wheat blended powder has received much attention recently in China. A rapid and accurate method for determining the potato flour co

Externí odkaz: https://doaj.org/article/a7e58e7c083e4d27bf5ebc37cf9acf80

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Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement

Autor: Ruixuan Zhao, Nan Li, Qiannan Liu, Wei Liu, Liang Zhang, Honghai Hu

Publikováno v: Food and Bioprocess Technology.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b151d42e12513ead7b6208ab7024d878
https://doi.org/10.1007/s11947-023-03082-5

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Akademický článek

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Autor: Fen Xu, Liang Zhang, Wei Liu, Qiannan Liu, Feng Wang, Hong Zhang, Honghai Hu, Christophe Blecker

Publikováno v: Foods, Vol 10, Iss 5, p 1104 (2021)

Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potat

Externí odkaz: https://doaj.org/article/d51e9d1b4a90433b97111b6ce40ca997

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