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Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
Authors:  Fan-kui Zeng;  Hong Liu;  Hui Yu;  Jin-chun Cheng;  Guo-qiang Gao;  Yan Shang;  Gang Liu
Adobe PDF(789Kb)  |  Favorite  |  View/Download：26/0  |  Submit date：2022/11/27
Bread  Wheat flour  Potato flour  Rheological properties  Volatile aroma components  
A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying 期刊论文
International Journal of Food Engineering, 2017, 卷号: 13, 期号: 11, 页码: 20170127(1-10)
Authors:  Jin CY(靳承煜);  Xu D(许丹);  Zeng FK(曾凡逵);  Zhao YC(赵宇慈);  Yang YC(杨延辰);  Gao GQ(高国强);  Wen GH(文国宏);  Liu G(刘刚);  Ceng FK(曾凡逵);  Liu G(刘刚)
Adobe PDF(5142Kb)  |  Favorite  |  View/Download：140/2  |  Submit date：2018/01/02
Low-temperature Vacuum Drying  Raw Dehydrated Potato Flour  Rheological Properties  Potato Staple Food  
Effect of squeeze, homogenization, and freezing treatments on particle diameter and rheological properties of palygorskite 期刊论文
Advanced Powder Technology, 2014, 卷号: 25, 期号: 3, 页码: 968-977
Authors:  Xu JX(徐继香);  Wang WB(王文波);  Wang AQ(王爱勤);  Wang AQ(王爱勤)
Adobe PDF(2537Kb)  |  Favorite  |  View/Download：262/3  |  Submit date：2014/10/17
Palygorskite  Mechanical Treatment  Rheological Properties  Particle Size  
Effects of Sodium Salts Organic Acids Modification on the Microstructure and Dispersion Behavior of Palygorskite Nano-Powder via High-Pressure Homogenization Process 期刊论文
Journal of Dispersion Science and Technology, 2014, 卷号: 35, 期号: 6, 页码: 840-847
Authors:  Liu Y(刘毅);  Xu JX(徐继香);  Wang WB(王文波);  Wang AQ(王爱勤);  Wang AQ(王爱勤)
Adobe PDF(2405Kb)  |  Favorite  |  View/Download：224/4  |  Submit date：2014/10/17
Microstructure  Palygorskite  Rheological Properties  Sodium Salts Organic Acids  Zeta Potential