Matthew Allan
(PhD)
Food Science and Market Quality and Handling Research Unit
Research Associate
Phone: (919) 515-2950
Fax: (919) 513-0180
North Carolina State University
322 Schaub Hall
RALEIGH,
NC
276957624
(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
Publications
(Clicking on the reprint icon
will take you to the publication reprint.)
|
 |
|
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
- (Peer Reviewed Journal)
|
|
Allan, M.C., Read, Q.D., Johanningsmeier, S.D. 2023. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocolloids. 137:108377. https://doi.org/10.1016/j.foodhyd.2022.108377.
|
 |
|
Isolated sweetpotato starch properties from roots used to make sweetpotato French fries
- (Database / Dataset)
|
|
Allan, M.C. 2022. Isolated sweetpotato starch properties from roots used to make sweetpotato French fries. Mendeley Data. https://data.demo-uni.com/datasets/nzjrcgt9kp.
|
|
|
Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
- (Peer Reviewed Journal)
|
|
Allan, M.C., Johanningsmeier, S.D. 2022. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. Journal of Food Science. 87(9):3995-4008. https://doi.org/10.1111/1750-3841.16267.
|
|
|
Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
- (Peer Reviewed Journal)
|
|
Allan, M.C., Marinos, N., Johanningsmeier, S.D., Sato, A., Truong, V.D. 2021. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries. Journal of Food Science. 86:1819-1834. https://doi.org/10.1111/1750-3841.15725.
|
|
|
|
