1Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread

作者： Ma, Mengmei; Mu, Taihua; Sun, Hongnan; Zhou, Liang; SCI

机构： Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, Chinese Acad Agr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Potato steamed bread; Anti-staling; Enzymes; Hydrocolloids; Retrogradation enthalpy; Water mobility

年份：2022

2Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility

作者： Zhou, Liang; Mu, Taihua; Ma, Mengmei; Sun, Hongnan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Staling properties; starch retrogradation; steamed bread; texture; water mobility

年份：2019

3Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

作者： Hou, Feina; Mu, Taihua; Ma, Mengmei; Sun, Hongnan; Hou, Feina; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Gembloux, Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2019

4Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria

作者： Zhu, Lili; Mu, Taihua; Ma, Mengmei; Sun, Hongnan; Zhu, Lili; Zhao, Guohua; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Southwest Univ, Coll Food Sci, 2 Tian Sheng Rd, Chongqing 400715, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Sweet potato residues; Lactic acid bacteria and bifidobacteria; fermentation; Nutritional composition; Antioxidant activity; Volatile compounds; Stability

年份：2022

5Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

作者： Kumar, Dileep; Mu, Taihua; Ma, Mengmei; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Haidian Dist, Peoples R China; Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Haidian Dist, Peoples R China;

来源：NUTRITION & FOOD SCIENCE

关键词： Quality; Dough properties; Nutritional effect; Potato flour; Potato-based yogurt pie

年份：2020

6Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread

作者： Liu, Sijing; Sun, Hongnan; Ma, Mengmei; Mu, Taihua; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Dietary fibre; glycaemic index; polyphenol; protein; wheat steamed bread

年份：2024

7The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application

作者： Zhu, Lili; Sun, Hongnan; Ma, Mengmei; Mu, Taihua; Lwin, Moe Moe; Zhu, Lili; Zhao, Guohua; Lwin, Moe Moe; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China; Mandalay Technnol Univ, Dept Biotechnol, Mandalay 999091, Myanmar;

来源：FOODS

关键词： sweet potato residues; fermentation; nutritional-functional composition; structure; in vitro saliva-gastrointestinal digestion; colonic fermentation

年份：2023

8Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.)

作者： Ma, Mengmei; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Yan, Zhibin; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, Beijing 100193, Peoples R China; Dunhuang Seed Co Ltd, Res Inst Dunhuang Seed, Suzhou Dist 0937, Jiuquan, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Dietary fiber Deoiled cumin Shear emulsifying assisted enzymatic hydrolysis Response surface methodology Functional properties

9Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue

作者： Arachchige, Melani Purnika Mudugamuwa; Mu, Taihua; Ma, Mengmei; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：CHEMOSPHERE

关键词： Sweet potato pectin; High hydrostatic pressure; Pectinase; Pb2+ adsorption; Adsorption mechanism; Wastewater treatment

年份：2021

10Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

作者： Chen, Jingwang; Mu, Taihua; Zhang, Miao; Sun, Hongnan; Ma, Mengmei; Liu, Xingli; Zhang, Duqin; Chen, Jingwang; Mu, Taihua; Zhang, Miao; Sun, Hongnan; Ma, Mengmei; Liu, Xingli; Zhang, Duqin; Chen, Jingwang; Goffin, Dorothee; SCI

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

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Cumin seed; protein isolate; albumin; glutelin; structure; physicochemical properties; functional properties

年份：2018