[1] JU Q,LI Y X,SUN H X,et al.Effect of potato flour on quality and staling properties of wheat-potato flour bread[J].Food Science & Nutrition,2020,8(10):5 474-5 482.
[2] CUI L L,TIAN Y G,TIAN S Q,et al.Preparation of potato whole flour and its effects on quality of flour products:A review[J].Grain & Oil Science and Technology,2018,1(3):145-150.
[3] 代春华,刘晓叶,屈彦君,等.不同产地马铃薯全粉的营养及理化性质分析[J].食品工业科技,2019,40(19):29-33.
DAI C H,LIU X Y,QU Y J,et al.Analysis on the nutritional components and physical and chemical properties of potato granules from different provinces[J].Science and Technology of Food Industry,2019,40(19):29-33.
[4] 梁言,陈中,刘秉杰.3株乳杆菌发酵籼米粉浆及其产酶特性[J].食品科学,2020,41(14):161-168.
LIANG Y,CHEN Z,LIU B J.Fermentation of indica rice flour slurry by three pure strains of Lactobacillus and characterization of amylases produced by them[J].Food Science,2020,41(14):161-168.
[5] 周显青,张玉荣,李亚军.植物乳杆菌发酵对大米淀粉理化性质的影响[J].粮食与饲料工业,2011(3):25-27.
ZHOU X Q,ZHANG Y R,LI Y J.Effect of fermentation by Lactobacillus plantarum on the physicochemical properties of rice starch[J].Cereal & Feed Industry,2011(3):25-27.
[6] 孙睿,孟祥慧,陈萍.植物乳杆菌发酵对蕨菜品质的影响[J].食品工业科技,2021,42(14):133-137.
SUN R,MENG X H,CHEN P.Effect of Lactobacillus plantarum fermentation on the quality of Pteridium aquilinum[J].Science and Technology of Food Industry,2021,42(14):133-137.
[7] 孙京田,王书运,谢英渤.常见豆科植物种子淀粉粒的扫描电镜观察[J].山东师大学报(自然科学版),1990,5(3):89-93.
SUN J T,WANG S Y,XIE Y B.Scanning electron microscopy of starch grains in seeds of common legumes[J].Journal of Shandong Normal University(Natural Science Edition),1990,5(3):89-93.
[8] SANCHEZ P D C,HASHIM N,SHAMSUDIN R,et al.Effects of different storage temperatures on the quality and shelf life of Malaysian sweet potato(Ipomoea batatas L.) varieties[J].Food Packaging and Shelf Life,2021,28:100642.
[9] 赵凯,陈威,宫玉晶,等.酶脱支处理对颗粒态缓慢消化淀粉形成的影响[J].食品科学技术学报,2019,37(2):42-47.
ZHAO K,CHEN W,GONG Y J,et al.Effect of enzyme debranching treatment on formation of granular slowly digestible starch[J].Journal of Food Science and Technology,2019,37(2):42-47.
[10] 李彤,张宏,赵晓彤,等.大豆分离蛋白/纳米纤维素/阿魏酸复合膜的制备及其包装性能[J].食品科学,2020,41(17):253-260.
LI T,ZHANG H,ZHAO X T,et al.Preparation and packaging properties of soybean protein isolate/cellulose nanofiber/ferulic acid composite film[J].Food Science,2020,41(17):253-260.
[11] 张文杰.藜麦全粉与淀粉的理化性质与结构研究及应用[D].郑州:郑州轻工业学院,2016.
ZHANG W J.Physicochemical property and structure study and application of quinoa flour and starch[D].Zhengzhou:Zhengzhou University of Light Industry,2016.
[12] GOMAND S V,LAMBERTS L,DERDE L J,et al.Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof[J].Food Hydrocolloids,2010,24(4):307-317.
[13] LIN C P,WU Y C,LIN Z W,et al.Assessment of the thermal and oxidative stability of Antrodia salmonea extract in dripping pills via DSC and TAM air analyses[J].Journal of Thermal Analysis and Calorimetry,2021,144(2):493-501.
[14] 李红娟,秦爱荣,刘婷婷,等.再制马苏里拉干酪的玻璃化转变测定及状态图研究[J].食品与发酵工业,2020,46(21):75-80.
LI H J,QIN A R,LIU T T,et al.Determination of glass transition and state diagram of processed Mozzarella cheese[J].Food and Fermentation Industries,2020,46(21):75-80.
[15] SUN Q J,SI F M,XIONG L,et al.Effect of dry heating with ionic gums on physicochemical properties of starch[J].Food Chemistry,2013,136(3-4):1 421-1 425.
[16] 陈甜,夏延斌.不同因素对于莲子发芽后RVA特性的影响[J].食品工业科技,2014,35(11):79-82.
CHEN T,XIA Y B.Effect of different factors on RVA profile characteristics of germinative lotus seed powder[J].Science and Technology of Food Industry,2014,35(11):79-82.
[17] 王胜男.马铃薯全粉性质和应用性能研究[D].哈尔滨:哈尔滨商业大学,2018.
WANG S N.Study on the properties and application properties of potato powder[D].Harbin:Harbin University of Commerce,2018.
[18] 李素玲,高群玉,刘垚.硬脂酸木薯微晶淀粉酯性质研究及结构表征[J].粮食与油脂,2009,22(8):10-13.
LI S L,GAO Q Y,LIU Y.Structural characterization and study on properties of cassava microcrystalline stearate starch[J].Cereals & Oils,2009,22(8):10-13.
[19] 田鑫.不同品种马铃薯全粉微观结构与品质特性研究[D].杭州:浙江大学,2017.
TIAN X.Research on microstructure and quality characteristics of different varieties potato flakes[D].Hangzhou:Zhejiang University,2017.
[20] 李茹,古丽热汗·依明,黄钰雯,等.马铃薯全粉产品结构及性质的测定研究[J].食品工业科技,2016,37(16):89-92.
LI R,GULIREHAN Y M,HUANG Y W,et al.Microstructure and characteristics of different potato powders[J].Science and Technology of Food Industry,2016,37(16):89-92.
[21] 吴跃,陈正行,林亲录,等.FT-IR光谱法测定籼米淀粉回生[J].江苏大学学报(自然科学版),2011,32(5):545-551.
WU Y,CHEN Z X,LIN Q L,et al.Retrogradation of long-shaped rice starch by FT-IR spectra[J].Journal of Jiangsu University(Natural Science Edition),2011,32(5):545-551.
[22] 寇芳,康丽君,夏甜天,等.自然发酵优势菌对小米淀粉物化性质的影响[J].食品科学,2017,38(10):61-65.
KOU F,KANG L J,XIA T T,et al.Effect of dominant microorganisms isolated from naturally fermented millet on the physicochemical properties of millet starch[J].Food Science,2017,38(10):61-65.
[23] 闫晨苗,王玺,段盛林,等.不同干燥方式对马铃薯全粉糊化特性、风味及薯粉面包品质的影响[J].食品工业科技,2020,41(9):34-41.
YAN C M,WANG X,DUAN S L,et al.Effects of different drying methods on gelatinization,flavor of potato powder and quality of potato bread[J].Science and Technology of Food Industry,2020,41(9):34-41.
