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
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Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
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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.
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Isolated sweetpotato starch properties from roots used to make sweetpotato French fries
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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.
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Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
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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.
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Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries
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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.
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