ArticleFood science & nutrition2023
Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- From Source to Utilization: A Review of Influencing Factors and Safety Assessment for High-Value Utilization of Sweet Potato (Foods (Basel, Switzerland) · 2026Review
- Superfine Grinding for Edible Powders: Mechanisms, Quality Regulation, Limitations, and Synergistic Strategies.Foods (Basel, Switzerland) · 2026Review
- Effect of Ultrafine Grinding on the Physicochemical Properties ofFoods (Basel, Switzerland) · 2026Article
- Ultrasonic-assisted extraction of nanocellulose from sweet potato residue and its application in noodles.Food science & nutrition · 2024Article
- Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough.Foods (Basel, Switzerland) · 2024Article
- Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sweet potato leaves (SPLs) containing abundant functional components are consumed primarily as fresh vegetables worldwide. This study investigated the physical properties of superfine grinding SPLs powder, and their effects on cooking, texture, and sensory properties, micro- and molecular structures of starch noodles were also explored. The results showed that the bulk and tapped density (from 0.34 to 0.28 g/mL
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Registered trials
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