ArticleFood chemistry: X2023
Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.Food chemistry: X · 2026Article
- Effect of preheated chestnut on the texture and starch digestibility properties of chestnut noodles.Food chemistry: X · 2026Article
- Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications.Food chemistry: X · 2026Article
- Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization.Foods (Basel, Switzerland) · 2025Review
- Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours.Frontiers in nutrition · 2025Article
- Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles.Foods (Basel, Switzerland) · 2024Article
- Influence of Elevated Potassium Fertilization on Structural and Functional Properties of Sweet Potato Root Tuber Starch.Foods (Basel, Switzerland) · 2024Article
- Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours.Food chemistry: X · 2024Article
- Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied. As the particle size of the PSPF decreased (from 269 to 66 μm), the adverse effects of the addition of PSPF on the quality of noodles were reduced. The smaller particle size of PSPF was beneficial for the secondary structure orderliness and the tighter microstructure of PSP noodles. The diffusion of anthocyanins in noodles to the soup during cooking could be fitted well with Fick's second law, and diffusion coefficients were in the range of 8.3248-14.0893 × 10
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