Works (6)

Updated: March 29th, 2024 13:21

2024 journal article

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

FOOD CHEMISTRY-X, 21.

By: M. Allan n, S. Johanningsmeier n, M. Nakitto*, O. Guambe, M. Abugu n, K. V. Pecota n, G. Yencho n

author keywords: Sweet potato; Sweetness; Texture; Sensory; Ipomoea batatas; Texture profile analysis
Sources: Web Of Science, ORCID
Added: February 12, 2024

2023 journal article

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures

FOOD HYDROCOLLOIDS, 137.

By: M. Allan n, Q. Read n & S. Johanningsmeier n

author keywords: Sweetpotato; French fry; Starch; Amylopectin; Texture
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
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.

By: M. Allan n, Q. Read n & S. Johanningsmeier n

UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
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.

By: M. Allan n & S. Johanningsmeier n

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).

By: M. Allan n & L. Mauer*

author keywords: starch; retrogradation; sweetener stereochemistry; molar volume; Avrami equation; sugar; sugar alcohol
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
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.

By: M. Allan*, N. Marinos*, S. Johanningsmeier*, A. Sato n & V. Truong

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
TL;DR: The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties ofSweetpotato starch that influence SPFF textures and can be used bysweetpotato processors and breeders for developing new sweetpotatos designed for production of fried products with desirable textures. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: May 17, 2021

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