1Comparative 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

2Optimisation 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

3Composition, 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

4Optimisation 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

5The 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

6Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

作者： Zhao, Zhong-Kai; Mu, Tai-Hua; Zhang, Miao; Zhao, Zhong-Kai; Richel, Aurore; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Minist Agr & Rural Affairs,Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Lab Biomass & Green Technol, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：FOOD AND BIOPROCESS TECHNOLOGY

关键词： Sweet potato protein; High hydrostatic pressure; Sulfur-containing amino acids; Gelation; Low-field NMR

年份：2019

7Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment

作者： Zhang, Miao; Mu, Tai-Hua; Zhang, Miao; Huang, Tung-Shi; SCI

机构： Minist Agr & Rural Affairs, Chinese Acad Agr Sci, Key Lab Agroprod Proc, Lab Food Chem & Nutr Sci,Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Auburn Univ, Dept Poultry Sci, Auburn, AL 36849 USA;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Antioxidant peptides; enzymatic hydrolysis; radio frequency pretreatment; sweet potato protein

8Antiproliferative Effect of Amaranth Proteins and Peptides on HT-29 Human Colon Tumor Cell Line

作者： Clara Sabbione, Ana; Scilingo, Adriana; Cristina Anon, Maria; Ogutu, Fredrick Onyango; Zhang, Miao; Mu, Tai-Hua; SCI

机构： UNLP, CONICET, CIC, CIDCA,Fac Ciencias Exactas, Calle 47 & 116, RA-1900 La Plata, Argentina; Chinese Acad Agr Sci, Minist Agr, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：PLANT FOODS FOR HUMAN NUTRITION

关键词： Amaranth proteins and peptides; HT-29 colon cancer cells; Antiproliferative effect; Apoptosis and necrosis

年份：2019

9Preparation and identification of angiotensin I-converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure

作者： Nazir, Muhammad Amer; Mu, Tai-Hua; Zhang, Miao; Nazir, Muhammad Amer; Mu, Tai-Hua; Zhang, Miao; 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;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： ACE inhibitory peptides; enzymatic hydrolysis; high hydrostatic pressure; LC-MS; MS; sweet potato protein hydrolysates

10Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

作者： Kourouma, Vamougne; Mu, Tai-Hua; Zhang, Miao; Sun, Hong-Nan; 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,POB 5109, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Antioxidant activities; carotenoids; chemical composition; flavonoids; polyphenols; sweet potato

年份：2020