[1]Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate. Zhang, Qiu-Ting,Tu, Zong-Cai,Liu, Cheng-Mei,Shi, Yan,Fan, Liang-Liang,Tu, Zong-Cai,Huang, Xiao-Qin,Xiao, Hui,Wang, Hui,Liu, Guang-Xian,Wang, Hui,Lin, De-Rong. 2014

[2]Interaction between Vaccinium bracteatum Thunb. leaf pigment and rice proteins. Wang, Li,Xu, Yuan,Qian, Haifeng,Zhang, Hui,Qi, Xiguang,Zhou, Sumei,Fan, Meihua.

[3]High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities. Elahi, Rizwan,Mu, Tai-Hua.

[4]Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units. He, Xiu-Ting,Yuan, De-Bao,Wang, Jin-Mei,Yang, Xiao-Quan,Yuan, De-Bao,Yang, Xiao-Quan.

[5]Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization. Jiao, Bo,Shi, Aimin,Liu, Hongzhi,Sheng, Xiaojing,Liu, Li,Hu, Hui,Wang, Qiang,Adhikari, Benu. 2018

[6]High-pressure microfluidisation pretreatment disaggregate peanut protein isolates to prepare antihypertensive peptide fractions. Gong, Kuijie,Deng, Lei,Shi, Aimin,Liu, Hongzhi,Liu, Li,Hu, Hui,Wang, Qiang,Gong, Kuijie,Adhikari, Benu.

[7]Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films. Lin, Wei-Jing,Liu, Hong-Zhi,Shi, Ai-Min,Liu, Li,Wang, Qiang,Adhikari, Benu.

[8]Preparation and characterisation of films from xylose-glycosylated peanut protein isolate powder. Lin, Wei-Jing,Liu, Hong-Zhi,Shi, Ai-Min,Liu, Li,Wang, Qiang,Adhikari, Benu.

[9]Development of Soybean Protein-Isolate Edible Films Incorporated with Beeswax, Span 20, and Glycerol. Zhang Chao,Ma Yue,Zhao Xiaoyan,Ma Dan,Ma Dan. 2010

[10]Effect of a disulfide bond on mevalonate kinase. Chu, Xiusheng,Yu, Wenhua,Wu, Long,Liu, Xiaojun,Li, Nan,Li, Ding,Chu, Xiusheng. 2007

[11]An intramolecular disulfide bond is required for the thermostability of methyl parathion hydrolase, OPHC2. Chu, Xiao-yu,Tian, Jian,Wu, Ning-feng,Fan, Yun-liu.

[12]Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs. Zhang, Duqin,Mu, Taihua,Sun, Hongnan. 2018

[13]Structural Definition of Duck Major Histocompatibility Complex Class I Molecules That Might Explain Efficient Cytotoxic T Lymphocyte Immunity to Influenza A Virus. Wu, Yanan,Wang, Junya,Fan, Shuhua,Chen, Rong,Liu, Yanjie,Zhang, Jianhua,Yuan, Hongyu,Liang, Ruiying,Zhang, Nianzhi,Xia, Chun,Liu, Yanjie,Xia, Chun.

[14]Dissecting the Disulfide Linkage of the N-Terminal Domain of HMW 1Dx5 and Its Contributions to Dough Functionality. Wang, Jing Jing,Liu, Guang,Li, Lin,Hu, Song-Qing,Huang, Yan-Bo,Hou, Yi,Zeng, Qiao-Hui,Zhang, Min,Li, Lin,Hu, Song-Qing,Ou, Shiyi,Liu, Guang.

[15]The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Khan, Nasir Mehmood,Mu, Tai-Hua,Zhang, Miao,Arogundade, Lawrence A..

[16]The Amino Acid Composition, Solubility And Emulsifying Properties Of Sweet Potato Protein. Mu, Tai-Hua,Tan, Sze-Sze,Xue, You-Lin.

[17]Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction. Guo, Q.,Mu, T. H..

[18]Extraction, structure, and emulsifying properties of pectin from potato pulp. Yang, Jin-Shu,Mu, Tai-Hua,Ma, Meng-Mei. 2018

[19]Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein. Khan, Nasir Mehmood,Mu, Tai-Hua,Zhang, Miao,Chen, Jing-Wang. 2013

[20]Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions. Qiu, Chaoying,Hu, Xiao,Li, Laihao,Yang, Xianqing,Qiu, Chaoying,Zhao, Mouming,Ren, Jiaoyan.