[1]Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate. Gong, Kui-Jie,Shi, Ai-Min,Liu, Hong-Zhi,Liu, Li,Hu, Hui,Wang, Qiang,Gong, Kui-Jie,Adhikari, Benu.

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

[3]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.

[4]Use of ultrasonic and pepsin treatment in tandem for collagen extraction from meat industry by-products. Ran, Xue-Guang,Ran, Xue-Guang,Ran, Xue-Guang,Ran, Xue-Guang,Wang, Ling-Yun. 2014

[5]Optimization of postharvest ultrasonic treatment of strawberry fruit. Cao, Shifeng,Hu, Zhichao,Pang, Bin. 2010

[6]Immunoregulatory and antitumor activity of schizophyllan under ultrasonic treatment. Zhong, Kui,Tong, Litao,Liu, Liya,Zhou, Xianrong,Liu, Xingxun,Zhang, Qi,Zhou, Sumei,Zhong, Kui,Tong, Litao,Liu, Liya,Zhou, Xianrong,Liu, Xingxun,Zhang, Qi,Zhou, Sumei.

[7]Molecular weight degradation and rheological properties of schizophyllan under ultrasonic treatment. Zhou, Sumei.

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

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

[10]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.

[11]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

[12]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.

[13]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.

[14]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.

[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]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

[19]EMULSIFYING PROPERTIES OF CROSS-LINKING BETWEEN PROTEINS EXTRACTED FROM COLD/HOT PRESSED PEANUT MEAL AND HYDROLYSED FISH (DECAPTERUS MARUADSI) PROTEINS. Hu, Xiao,Li, Laihao,Yang, Xianqing,Hu, Xiao,Zhao, Mouming,Ren, Jiaoyan,Yang, Bao,Wang, Haiyan.

[20]Structures of the Ozonolysis Products and Ozonolysis Pathway of Aflatoxin B-1 in Acetonitrile Solution. Diao, Enjie,Shan, Changpo,Hou, Hanxue,Dong, Haizhou,Wang, Shanshan,Li, Minghua. 2012