[1]Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Arogundade, Lawrence A.,Mu, Tai-Hua,Anon, Maria C.,Arogundade, Lawrence A.,Anon, Maria C.,Anon, Maria C.. 2012

[2]Effects of additional fibrils on structural and rheological properties of rice bran albumin solution and gel. Zhang, Ye-Hui,Wei, Zhen-Cheng,Huang, Li-Hua.

[3]Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt. Zhang, L.,Zhang, L.,Yi, H.,Du, M.,Han, X.,Jiao, Y.,Ma, C.,Feng, Z.,Zhang, Y.. 2012

[4]Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt. Li, Hongjuan,Liu, Lu,Zhang, Shuwen,Uluko, Hankie,Cui, Wenming,Lv, Jiaping. 2013

[5]Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts. Zhou, N.,Zhang, J. X.,Fan, M. T.,Wang, J.,Wei, X. Y.,Guo, G.. 2012

[6]Comparison of the gel-forming ability and gel properties of alpha-lactalbumin, lysozyme and myoglobin in the presence of beta-lactoglobulin under high pressure. He, Jin-Song,Guo, Xishan,Zhu, Songming,He, Jin-Song,Azuma, Norihiro,Mu, Tai-Hua.

[7]Factors influencing gelation properties of corn germ proteins. Sun, Xiang Dong,Zhang, Rui Ying,Su, Ping,Shan, Hong,Shi, Dan,Lan, Yu,Yao, Xin Miao,Zhang, Ying Lei.

[8]Determination of molecular driving forces involved in heat-induced corn germ proteins gelation. Sun, Xiang Dong,Liao, Hui,Zhang, Rui Ying,Su, Ping,Shan, Hong,Lu, Shu Wen,Yao, Xin Miao,Zhang, Ying Lei,Lan, Yu,Shi, Dan.

[9]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

[10]Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran. Li, Xianghong,Liu, Yongle,Yi, Cuiping,Cheng, Yunhui,Zhou, Sumei,Hua, Yufei. 2010

[11]Detection of bacterial concentration variations based on dielectric magnetic flux. Chen, Jingyao,Huang, Xingjian,Wang, Kexing,Pan, Siyi,Cai, Jie,Yi, Tian. 2016

[12]Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Liu, JJ,He, ZH,Zhao, ZD,Pena, RJ,Rajaram, S. 2003

[13]The Characteristics Of Gelatin Extracted From Sturgeon (acipenser Baeri) Skin Using Various Pretreatments. Hao, Shuxian,Li, Laihao,Yang, Xianqing,Cen, Jianwei,Shi, Hong,Bo, Qi,He, Junyan.

[14]Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Gao, Xue-qin,Ge, Qing-feng,Zhang, Wan-gang,Zhou, Guang-hong,Gao, Xue-qin,Hao, Xiu-zhen,Yue, Xiao-yu,Xiong, Guo-yuan,Ge, Qing-feng.

[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]Viscous and fermentable nonstarch polysaccharides affect intestinal nutrient and energy flow and hindgut fermentation in growing pigs. Chen, L.,Gao, L. X.,Huang, Q. H.,Zhong, R. Q.,Zhang, L. L.,Tang, X. F.,Zhang, H. F.. 2017

[17]Analysis of cream formation in green tea concentrates with different solid concentrations. Xu, Yong-Quan,Yuan, Hai-Bo,Yin, Jun-Feng,Chen, Su-Qin,Tang, Ping. 2012

[18]Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Khan, Nasir Mehmood,Mu, Tai-Hua,Arogundade, Lawrence A.,Zhang, Maio,Sun, Hong-Nan,Khan, Nasir Mehmood,Ali, Farman,Khan, Zia Ullah,Ahmad, Shujaat.

[19]Synthesis and characterization of surfactant PEG macromonomers with fluorocarbon end-capped groups and its copolymers. Liu, SP,Du, LB,Zhuang, DQ,Zhang, YX,Chen, JY,Jiang, M,Wu, SG,Swift, G. 2001

[20]Characterization the relationship between rheology behavior and molecular weight of natural rubber with different protein content. Gao, Tianming,Xie, Ruihong,Li, Puwang,Huang, Maofang. 2011