1Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Arogundade, Lawrence A.; SCI

机构： Chinese Acad Agr Sci, Key Lab Agro Prod Proc & Qual Control, Dept Fruit & Vegetable Proc, Food Chem Lab, Beijing 100193, Peoples R China; Fed Univ Agr, Coll Nat Sci, Dept Chem, Abeokuta, Ogun State, Nigeria;

来源：FOOD CHEMISTRY

关键词： sweet potato protein oxidative browning inhibitor protein recovery isolation technique chemical composition thermal stability

2Nutrition, gelation rheology and gel microstructure of isoelectric and ultrafiltered/diafiltered African yam bean (Sphenostylis stenocarpa) protein isolates

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Deng, Fu-Ming; Abegunde, Oluwaseyi K.; Sun, Min-Jie; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Food Chem Lab, Beijing 100193, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： African yam bean Ultrafiltered protein Denaturation temperature Enthalpy change Gelation rheology Gel microstructure

3The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

作者： Khan, Nasir Mehmood; Mu, Tai-Hua; Zhang, Miao; Arogundade, Lawrence A.; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Sweet potato protein emulsion High hydrostatic pressure Emulsifying properties Rheology

4Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Anon, Maria C.; Arogundade, Lawrence A.; Anon, Maria C.; Anon, Maria C.; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc & Qual Control, Dept Fruit & Vegetable Proc, Food Chem Lab, Beijing 100193, Peoples R China; Fed Univ Agr, Coll Nat Sci, Dept Chem, Abeokuta, Ogun State, Nigeria; Univ Nacl La Plata, CIDCA, Fac Ciencias Exactas, RA-1900 La Plata, Buenos Aires, Argentina; Consejo Nacl Invest Cient & Tecn, RA-1900 La Plata, Buenos Aires, Argentina;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Sweet potato protein Gelation Rheology Mechanical properties Microstructure

年份：2012

5Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system

作者： Khan, Nasir Mehmood; Mu, Tai-Hua; Arogundade, Lawrence A.; Zhang, Maio; Sun, Hong-Nan; Khan, Nasir Mehmood; Ali, Farman; Khan, Zia Ullah; Ahmad, Shujaat; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Food Chem Lab, Beijing 100193, Peoples R China; Shaheed Benazir Bhutto Univ, Dept Biotechnol, Dir 18000, Upper, Pakistan; Shaheed Benazir Bhutto Univ, Dept Chem, Dir 18000, Upper, Pakistan; Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China; Shaheed Benazir Bhutto Univ, Dept Pharm, Dir 18000, Upper, Pakistan;

来源：FOOD CHEMISTRY

关键词： Sweet potato protein High hydrostatic pressure Guar gum Glycerol monostearate Emulsion Creaming Rheology

6Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Arogundade, Lawrence A.; Akinhanmi, Temilade F.; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Food Chem Lab, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Fed Univ Agr, Coll Phys Sci, Dept Chem, Abeokuta, Ogun State, Nigeria;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： African yam bean protein Secondary structure Physicochemical properties Interfacial properties

7Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Zhang, Miao; Khan, Nasir M.; Arogundade, Lawrence A.; Mu, Tai-Hua; Zhang, Miao; Khan, Nasir M.; Arogundade, Lawrence A.; Khan, Nasir M.; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Minist Agr & Rural Affairs, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Fed Univ Agr, Chem Dept, Coll Phys Sci, Alabata 110109, Abeokuta Ogun S, Nigeria; Shaheed Benazir Bhutto Univ, Dept Chem, Dir 18000, Pakistan;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Dextran; gel; Maillard reaction conjugates; mechanical properties; secondary structure; sweet potato protein

8Improving sweet potato protein gel properties through epsilon-(gamma-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Zhang, Miao; Chen, Jing-Wang; Sun, Hong-Nan; Zhang, Duqin; Arogundade, Lawrence A.; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Lab Food Chem & Nutr Sci,Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Fed Univ Agr, Dept Chem, Coll Phys Sci, Abeokuta, Ogun State, Nigeria;

来源：FOOD BIOSCIENCE

关键词： Sweet potato protein gel; Transglutaminase; Glutamine-lysine cross-link; Dynamic rheology; Gel mechanical properties

年份：2021