1Photoprotective effects of sweet potato leaf polyphenols and caffeic acid against UV-induced skin-damage in BALB/C nude mice

作者： Hong, Jingyang; Mu, Taihua; Sun, Hongnan; Hong, Jingyang; Blecker, Christophe; Hong, Jingyang; Richel, Aurore; 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; Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Passage Deportes 2, Gembloux, Belgium; Univ Liege, Gembloux Agrobio Tech, Biol & Ind Chem Unit, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：FOOD & FUNCTION

年份：2022

2Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing

作者： Chen, Jingwang; Sun, Hongnan; Mu, Taihua; Chen, Jingwang; Richard, Gaetan; Haubruge, Eric; Goffin, Dorothee; Blecker, Christophe; Jacquet, Nicolas; Richel, Aurore; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agro Prod Proc, Lab Food Chem & Nutr Sci,Minist Agr & Rural Affai, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Univ Liege, Terra Res Ctr, Smart Gastron Lab, Gembloux Agro Bio Tech, B-5030 Gembloux, Belgium; Univ Liege, Fac Gembloux Agro Bio Tech, Lab Food Sci & Formulat, Ave Fac 2-B, B-5030 Gembloux, Belgium; Univ Liege Gembloux Agro Bio Tech, Lab Biomass & Green Technol, Passage Deportes 2B, B-5030 Gembloux, Belgium;

来源：JOURNAL OF FOOD ENGINEERING

关键词： Temperature; 3D printing; Soy protein isolate; Rheology; Structure; Texture

年份：2022

3Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

作者： Jaggan, Mayuri; Sun, Hongnan; Mu, Taihua; Blecker, Christophe; 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; Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Passage Deportes 2, Gembloux, Belgium;

来源：POTATO RESEARCH

关键词： Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility

4Evaluation 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

5Effects of sweet potato leaf powder on sensory, texture, nutrition, and digestive characteristics of steamed bread

作者： Hu, Yuwei; Sun, Hongnan; Mu, Taihua; SCI

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

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2022

6Evaluation of the chemical composition and nutritional potential of brown macroalgae commercialised in China

作者： Meng, Weihao; Mu, Taihua; Sun, Hongnan; Meng, Weihao; Garcia-Vaquero, Marco; 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; Univ Coll Dublin, Sch Agr & Food Sci, Dublin 4, Ireland;

来源：ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS

关键词： Brown algae; Proximate composition; Nutrient profiling; Antioxidant capacity; Grey correlation analysis

年份：2022

7Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods

作者： Sun, Hongnan; Mu, Taihua; Xi, Lisha; Zhang, Miao; Chen, Jingwang; 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;

来源：FOOD CHEMISTRY

关键词： Sweet potato leaves Proximate composition Mineral content Index of nutritional quality Polyphenols Antioxidant activity

8Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

作者： Mu, Taihua; SCI

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

来源：CARBOHYDRATE POLYMERS

关键词： Dietary fiber Modification High hydrostatic pressure Enzyme Physicochemical and functional properties Antioxidant activity

9Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

作者： Zhang, Duqin; Mu, Taihua; Sun, Hongnan; Zhang, Duqin; Mu, Taihua; Sun, Hongnan; SCI

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

来源：STARCH-STARKE

关键词： Composite Gel Network structure Potato protein Potato starch

10Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour

作者： Liu, Xingli; Mu, Taihua; Diego Yamul, Karim; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Liu, Xingli; Chen, Jingwang; Fauconnier, Marie Laure; Diego Yamul, Karim; Vanina Andrea, Perez; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Lab Gen & Organ Chem, Passage Deportes 2, Gembloux, Belgium; UNLP CCT La Plata, CIDCA, Fac Ciencias Exactas;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Dough property Hydrocolloid Protein structure Specific volume Texture Thermal characteristics