Matthew Allan

Allan, M. C., Johanningsmeier, S. D., Nakitto, M., Guambe, O., Abugu, M., V. Pecota, K., & Yencho, G. C. (2024). Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. FOOD CHEMISTRY-X, 21. https://doi.org/10.1016/j.fochx.2023.101072

Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023). Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. FOOD HYDROCOLLOIDS, 137. https://doi.org/10.1016/j.foodhyd.2022.108377

Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023, May). Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023). FOOD HYDROCOLLOIDS, Vol. 139. https://doi.org/10.1016/j.foodhyd.2023.108559

Allan, M. C., & Johanningsmeier, S. D. (2022, August 9). Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.16267

Allan, M. C., & Mauer, L. J. (2022). Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels. FOODS, 11(19). https://doi.org/10.3390/foods11193008

Allan, M. C., Marinos, N., Johanningsmeier, S. D., Sato, A., & Truong, V.-D. (2021). Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834. https://doi.org/10.1111/1750-3841.15725