Matthew Craig Allan
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Works (5)
Updated: July 15th, 2023 21:18
2023 journal article
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
FOOD HYDROCOLLOIDS, 137.
co-author countries:
United States of America 🇺🇸
author keywords: Sweetpotato; French fry; Starch; Amylopectin; Texture
Source: Web Of Science
Added: January 17, 2023
2023 article
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023)
Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023, May). FOOD HYDROCOLLOIDS, Vol. 139.
co-author countries:
United States of America 🇺🇸
Source: Web Of Science
Added: March 27, 2023
2022 article
Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
Allan, M. C., & Johanningsmeier, S. D. (2022, August 9). JOURNAL OF FOOD SCIENCE.
co-author countries:
United States of America 🇺🇸
author keywords: chip; enzyme; fat; sweetpotato; texture
MeSH headings : Cell Wall; Cellulases; Cooking / methods; Esterases; Ipomoea batatas; Maltose; Pectins; Peptide Hydrolases; Polygalacturonase; Polymers
Source: Web Of Science
Added: August 22, 2022
2022 journal article
Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels
FOODS, 11(19).
co-author countries:
United States of America 🇺🇸
author keywords: starch; retrogradation; sweetener stereochemistry; molar volume; Avrami equation; sugar; sugar alcohol
www.mdpi.com (publisher PDF)
Source: Web Of Science
Added: October 24, 2022
2021 journal article
Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834.
co-author countries:
United States of America 🇺🇸
author keywords: French fry; Ipomoea batatas; starch pasting; sweet potato; texture
MeSH headings : Amylose / analysis; Chemical Phenomena; Cooking / methods; Ipomoea batatas / chemistry; Plant Tubers / chemistry; Sensation; Starch / chemistry; Temperature; Viscosity
Source: Web Of Science
Added: May 17, 2021
