1Profiling of Polyphenols, Flavonoids and Anthocyanins in Potato Peel and Flesh from Four Potato Varieties

作者： Makori, Shadrack Isaboke; Mu, Tai-Hua; Sun, Hong-Nan; Makori, Shadrack Isaboke; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Lab Food Chem & Nutr Sci,Key Lab Agroprod Process, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Kenya Ind Res & Dev Inst KIRDI, Food Technol Div, GPO, POB 30650, Nairobi, Kenya;

来源：POTATO RESEARCH

关键词： Anthocyanins; Antioxidant activity; Flavonoids; Polyphenols; Potato flesh; Potato peel

2Functionalization of sweet potato leaf polyphenols by nanostructured composite 13-lactoglobulin particles from molecular level complexations: A review

作者： Makori, Shadrack Isaboke; Mu, Tai-Hua; Sun, Hong-Nan; Makori, Shadrack Isaboke; 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; Kenya Ind Res & Dev Inst KIRDI, Food Technol Div, POB 30650, Nairobi, Kenya;

来源：FOOD CHEMISTRY

关键词： Sweet potato leaf polyphenols; β -lactoglobulin; complexation; Interaction; Conjugation; Nanoparticles

年份：2022

3Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches

作者： Rahman, Md Hafizur; Zhang, Miao; Sun, Hong-Nan; Mu, Tai-Hua; SCI

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

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： High hydrostatic pressure; Gluten-free dough; Water mobility

年份：2022

4Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation

作者： Mu, Tai-hua; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 1 Nongda South Rd, Beijing 100193, Peoples R China; Minist Agr, Key Lab Agroprod Proc, Beijing, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Potato protein concentrate Ammonium sulfate precipitation Isoelectric precipitation Functional properties Physico-chemical properties Amino acid composition

年份：2017

5A comparative in vitro study of the digestibility of heat- and high pressure-induced gels prepared from industrial milk whey proteins

作者： He, Jin-Song; Mu, Tai-Hua; Wang, Juan; He, Jin-Song; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310003, Zhejiang, Peoples R China;

来源：HIGH PRESSURE RESEARCH

关键词： high pressure treatment heat treatment whey protein gel in vitro protein digestibility

年份：2013

6Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

作者： Zhang, Yan-Yan; Mu, Tai-Hua; Zhang, Miao; SCI

机构： Chinese Acad Agr Sci, Lab Food Chem & Nutr, Dept Fruit & Vegetable Proc, Inst Agrofood Sci & Technol, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Acid extraction antiproliferation effect cancer cells pectin residue response surface methodology sweet potato

年份：2013

7Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation

作者： Deng, Fu-Ming; Mu, Tai-Hua; Zhang, Miao; Abegunde, Oluwaseyi Kemi; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Dept Fruit & Vegetable Proc, Lab Food Chem & Nutr, Beijing 100193, Peoples R China;

来源：STARCH-STARKE

关键词： Centrifugation Physicochemical property Sour liquid processing Structure Sweet potato starch

8Ultrasonic degradation of sweet potato pectin and its antioxidant activity

作者： Ogutu, Fredrick Onyango; Mu, Tai-Hua; Ogutu, Fredrick Onyango; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Fruit & Vegetable Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Kenya Ind Res & Dev Inst, Food Technol Div, South C Popo Rd,POB 30650-00100, Nairobi, Kenya;

来源：ULTRASONICS SONOCHEMISTRY

关键词： Ultrasonic degradation Modified sweet potato pectin Sonolysis Antioxidant activity FRAP

9Influence 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

10Optimisation of antioxidant hydrolysate production from sweet potato protein and effect of invitro gastrointestinal digestion

作者： Zhang, Miao; Mu, Tai-Hua; SCI

机构： Chinese Acad Agr Sci, Lab Food Chem & Nutr Sci, Inst Food Sci & Technol, Key Lab Agro Prod Proc,Minist Agr, 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： Antioxidant hydrolysates invitro gastrointestinal digestion response surface methodology sweet potato protein