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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » People & Locations » Matthew Allan

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

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
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 Reprint Icon - (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 Reprint Icon - (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.