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  1. No Access

    Article

    Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

    Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation ...

    **ngli Liu, Taihua Mu, Hongnan Sun, Miao Zhang… in Journal of Food Science and Technology (2019)

  2. No Access

    Article

    Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

    The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat...

    **ngli Liu, Taihua Mu, Karim Diego Yamul… in Journal of Food Science and Technology (2017)

  3. No Access

    Article

    Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein

    This study assessed the effects of thermal (40, 60, 80, 100 and 127 °C) and high hydrostatic pressure (HHP, 200, 400 and 600 MPa) treatments on the in vitro digestibility and structural properties of sweet potato...

    Minjie Sun, Taihua Mu, Hongnan Sun, Miao Zhang in Plant Foods for Human Nutrition (2014)