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References from Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin. Local targets link to admitted publications; unresolved targets remain external evidence.
Conformational analysis of pectins utilizing HPSEC-MALS-RI and SAXS: A comparative study
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Fabrication and characterization of pectin-zein nanoparticles containing tanshinone using anti-solvent precipitation method
10.1016/j.ijbiomac.2024.129463 · 2024 · External reference
Analysis of the physicochemical and structural properties of chestnut starch after thermal processing
10.3390/foods14071190 · 2025 · External reference
Unresolved reference
2025 · External reference
Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin
10.1016/j.jfoodeng.2012.10.037 · 2013 · External reference
Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch
10.1016/j.foodhyd.2020.106216 · 2021 · External reference
Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability
10.1016/j.foodchem.2021.131233 · 2022 · External reference
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review
10.1016/j.tifs.2021.09.013 · 2021 · External reference
Improving color and digestion resistibility of 3D-printed ready-to-eat starch gels using anthocyanins
10.1016/j.lwt.2024.116990 · 2024 · External reference
Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles
2023 · External reference
Effects of moisture content and retrogradation on structure and properties of indica rice flour and starch gels
10.1016/j.foodhyd.2023.109657 · 2024 · External reference
Physical pretreatments to enhance purple-fleshed potatoes drying: Effects of blanching, ohmic heating and ultrasound pretreatments on quality attributes
10.1007/s11540-023-09618-8 · 2023 · External reference
Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions
10.1016/j.foodhyd.2019.105354 · 2020 · External reference
Effects of food hydrocolloids on quality attributes of extruded red jasmine rice noodle
10.7717/peerj.10235 · 2020 · External reference
The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation
10.1016/j.foodhyd.2017.02.004 · 2017 · External reference
Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels
10.1016/j.foodhyd.2018.11.041 · 2019 · External reference
Research advances of purple sweet potato anthocyanins: Extraction, identification, stability, bioactivity, application, and biotransformation
10.3390/molecules24213816 · 2019 · External reference
Intermolecular binding of blueberry pectin-rich fractions and anthocyanin
10.1016/j.foodchem.2015.08.113 · 2016 · External reference
Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH
2023 · External reference
Effect of ultrasonic modification on the binding ability of pectin to anthocyanin
10.1002/jsfa.13245 · 2024 · External reference
Adsorption characteristics of anthocyanins from purple-fleshed potato (Solanum tuberosum Jasim) extract on macroporous resins
2007 · External reference
The multifunctional role of hydrocolloids in modulating retrogradation, starch hydrolysis, and the gut microbiota
10.1016/j.foodchem.2025.144974 · 2025 · External reference
Effect of anthocyanin-rich extract from black soybean coat on wheat dough rheology and noodle texture
10.1111/jfpp.15007 · 2021 · External reference
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
10.1016/j.foodchem.2018.09.005 · 2019 · External reference
Quality correlation network analysis between the multiscale microstructure, physicochemical properties of sweetpotato starch, cooking properties, and textural properties of sweetpotato starch noodles
10.1016/j.lwt.2024.116540 · 2024 · External reference
A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications
10.1016/j.fbio.2017.05.006 · 2017 · External reference
Effect of blanching pre-treatment on colour and anthocyanin of dried slice purple sweet potato (<i>Ipomoea batatas</i> L)
2019 · External reference
Anthocyanins from sweet potatoes (Ipomoea batatas): Bioavailability, mechanisms of action, and therapeutic potential in diabetes and metabolic disorders
10.1002/fsn3.70895 · 2025 · External reference
The effect of high pressure techniques on the stability of anthocyanins in fruit and vegetables
10.3390/ijms18020277 · 2017 · External reference
Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO2 and their applicability as freshness sensors for prawns during storage
10.1039/d0ra05986b · 2020 · External reference
Stability of anthocyanin during processing, storage and simulated digestion of purple sweet potato pasta
10.21082/ijas.v19n1.2018.p1-8 · 2018 · External reference
Long-and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion
10.1016/j.foodhyd.2010.07.023 · 2011 · External reference
Anthocyanins concentration by adsorption onto chitosan and alginate beads: Isotherms, kinetics and thermodynamics parameters
10.1016/j.ijbiomac.2020.10.250 · 2021 · External reference
Phytochemical-rich colored noodles fortified with an aqueous extract of Clitoria ternatea flowers
10.3390/foods12081686 · 2023 · External reference
Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles
10.1016/j.ijbiomac.2017.12.121 · 2018 · External reference
Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas
10.1016/j.foodres.2013.08.035 · 2013 · External reference
Impact of hydrocolloids on the physico-chemical and sensory properties of gluten-free instant noodles from rice flour and mung bean starch
2020 · External reference
Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes
10.1016/j.lwt.2018.07.031 · 2018 · External reference
Quantifying cultivation technique and growth dynamics of purple-fleshed sweetpotato (Ipomoea batatas L.) in China
10.1016/j.fcr.2018.08.007 · 2018 · External reference
Application of encapsulated anthocyanin pigments from purple sweet potato (Ipomoea batatas L.) in jelly drink
10.18502/kls.v2i6.1069 · 2017 · External reference
Characteristics of different types of starch in starch noodles and their effect on eating quality
10.1080/10942912.2014.983606 · 2015 · External reference
Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel
10.1016/j.jfoodeng.2013.10.005 · 2014 · External reference
Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp
10.1016/j.foodchem.2023.136456 · 2023 · External reference
Molecular interactions and binding mechanisms of the homogalacturonan and rhamnogalacturonan-I fractions of pectin and different anthocyanins
10.1016/j.foodres.2025.116298 · 2025 · External reference
The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering
10.1016/j.foodhyd.2021.107014 · 2021 · External reference
Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles
10.1016/j.ijbiomac.2025.140066 · 2025 · External reference
Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles
10.1016/j.foodchem.2021.129744 · 2021 · External reference
Physicochemical and digestion properties of potato starch were modified by complexing with grape seed proanthocyanidins
10.3390/molecules25051123 · 2020 · External reference