ArticleFood chemistry: X2024
Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour.
Article in Food chemistry: X, 2024. 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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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed.
- Thermal processing under mild acidic conditions modulates metabolite profile and emulsifying functionality ofFood chemistry: X · 2026Article
- Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.Journal of food science · 2026Article
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Functional and Rheological Properties of Gluten-Free Flour Blends from BrownMolecules (Basel, Switzerland) · 2025Article
- Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs.Foods (Basel, Switzerland) · 2025Article
- Structure, physicochemical properties andFood chemistry: X · 2025Article
- Improvement of gel properties and molecular mechanism of modified sunflower meal protein gel by gellan gum.Food chemistry: X · 2025Article
- Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure.Food chemistry: X · 2025Article
- Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to explore the effects of twin-screw extrusion combined with exogenous protein on interaction between starch and protein of the compound potato powder thereby contributing to better structural characterization and functional properties of whole potato flour lack of gluten. The results showed that the heat-moisture extrusion increased the relative crystallinity of starch. Meanwhile, the exogenous protein introduced (-SH
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.