1Calorimetric, 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

2Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch-Gluten Model Doughs

作者： Zhang, Duqin; Mu, Taihua; Sun, Hongnan; Zhang, Duqin; Mu, Taihua; Sun, Hongnan; 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, 1 Nongda South Rd, Beijing 100193, Peoples R China;

来源：STARCH-STARKE

关键词： fermentation properties; gelatinization properties; non-freezable water content; starch-gluten model doughs; ultrastructure

年份：2019

3Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems

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

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, Beijing 100193, Peoples R China; Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： High hydrostatic pressure; Thermo-mechanical properties; Fermentation properties; Rheological properties; Water mobility

年份：2019

4Structure, 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

5Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs

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

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

来源：FOOD RESEARCH INTERNATIONAL

关键词： Rheological properties Structural properties Disulfide bond Starch-gluten interactions Water mobility

年份：2018

6Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

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

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

来源：CARBOHYDRATE POLYMERS

关键词： Starch Gluten-free model dough Rheological properties Network structure Moisture distribution