21Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, beta-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour

作者： Azeem, Muhammad; Mu, Tai-Hua; Zhang, Miao; SCI

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

来源：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

关键词： Sweet potato flour; high hydrostatic pressure; soaking solution; polyphenols; anthocyanins; beta-carotene; antioxidant activity

22Effects of high hydrostatic pressure and microbial transglutaminase treatment 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, Lab Food Chem & Nutr 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; Univ Liege, Gembloux Agrobio Tech, Lab Biomass & Green Technol, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Ipomoea batatas (L.) Lam; High pressure treatment; Enzymatic catalysis; Structure; Texture; Low field NMR

年份：2019

23Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment

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

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

来源：PLANT FOODS FOR HUMAN NUTRITION

关键词： Sweet potato protein; Pretreatment; Enzymatic hydrolysis; In vitro gastrointestinal digestion; Antioxidant peptides

年份：2019

24Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

作者： Kourouma, Vamougne; Mu, Tai-Hua; Zhang, Miao; Sun, Hong-Nan; SCI

机构： Chinese Acad Agr Sci, Minist Agr, 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;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Orange-fleshed sweet potato; Cooking process; Carotenoids; RP-HPLC; Antioxidant activity

年份：2019

25Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

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

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

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

26Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

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

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, 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; Kenya Ind Res & Dev Inst KIRDI, Food Technol Div, Nairobi, Kenya;

来源：NATURAL PRODUCT COMMUNICATIONS

关键词： sweet potato; edible parts; polyphenol content; individual phenolic composition; antioxidant activity; flavonoids; anthocyanin; phenolic acids

年份：2020

27Contribution of ultrasound and conventional hot water to the inactivation of Rhizopus stolonifer in sweet potato

作者： Li, Lulu; Zhang, Miao; Sun, Hong-Nan; Mu, Tai-Hua; Li, Lulu; Zhang, Miao; Sun, Hong-Nan; Mu, Tai-Hua; SCI

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

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Sweet potato; Rhizopus stolonifer; Ultrasound; Conventional hot water; Combination

年份：2021

28Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

作者： Habinshuti, Ildephonse; Zhang, Miao; Sun, Hong-Nan; Mu, Tai-Hua; SCI

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

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Antioxidant activities; aroma profile; flavour characteristics; Maillard reaction; protein hydrolysates

年份：2022

29Production, identification and characterization of antioxidant peptides from potato protein by energy-divergent and gathered ultrasound assisted enzymatic hydrolysis

作者： Liu, Hui; Sun, Hong-Nan; Zhang, Miao; Mu, Tai-Hua; Khan, Nasir Mehmood; SCI

机构： Chinese Acad Agr Sci, Lab Food Chem & Nutr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc,Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Shaheed Benazir Bhutto Univ, Dept Agr, Upper Dir, Khyber Pakhtunk, Pakistan;

来源：FOOD CHEMISTRY

关键词： Potato protein hydrolysates; Antioxidant peptides; Amino acid sequence; Energy-divergent ultrasound; Energy-gathered ultrasound

年份：2023

30Sweet potato starch

作者： Mu, Tai-Hua; SCI

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

来源：SWEET POTATO: CHEMISTRY, PROCESSING, AND NUTRITION

年份：2019