11Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

作者： Ma, Mengmei; Mu, Taihua; SCI

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

来源：JOURNAL OF FUNCTIONAL FOODS

关键词： Type 2 diabetic rat Deoiled cumin Dietary fibre Biochemical parameters Histopathological analysis

12Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

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

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, 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;

来源：FOOD CHEMISTRY

关键词： Response surface methodology; Roasted sweet potato; Nutritional composition; Volatile compounds; Moisture migration

年份：2019

13Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

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

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

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2020

14Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study

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：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： sweet potato pectin; high hydrostatic pressure; pectinase; physicochemical properties

年份：2020

15Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

作者： Waliullah, Md. Hasan; Mu, Taihua; Ma, Mengmei; Chen, Jingwang; SCI

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

来源：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

关键词： Potato residue; particle size; physicochemical and functional properties; starch noodles; waste utilization

16Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods

作者： Ma, Mengmei; Mu, Taihua; Zhou, Liang; 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：FOOD CHEMISTRY

关键词： Potato steamed bread; Wheat steamed bread; Saprophytic microorganisms; Flavor compounds; Electronic nose and tongue; Storage properties

年份：2021

17Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

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

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agro Prod 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, Gembloux, Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

18Recovery of total, soluble, and insoluble dietary fiber from potato (Solanum tuberosum) residues and comparative evaluation of their structural, physicochemical, and functional properties

作者： Waliullah, Md. Hasan; 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：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2021