41Contribution of different molecular weight fractions to anticancer effect of sweet potato protein hydrolysates by six proteases on HT-29 colon cancer cells

作者： Zhang, Miao; 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, 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： Antiproliferation cell migration colon cancer cells molecular weight sweet potato protein hydrolysates

年份：2018

42POTENTIALITY OF NEEM (AZADIRACHTA INDICA) POWDER IN RHEOLOGY MODIFICATION OF OIL-IN-WATER EMULSION

作者： Khan, Nasir Mehmood; Khan, Midrarullah; Behram, Tayyeba; Khan, Farman Ali; Ahmad, Shujaat; Khan, Nasir Mehmood; Mu, Tai-Hua; Khan, Zia Ullah; SCI

机构： Shaheed Benazir Bhutto Univ Sheringal, Dept Biotechnol, Upper Dir, Khyber Pakhtunk, Pakistan; Shaheed Benazir Bhutto Univ Sheringal, Dept Chem, Upper Dir, Khyber Pakhtunk, Pakistan; Shaheed Benazir Bhutto Univ Sheringal, Dept Pharm, Upper Dir, Khyber Pakhtunk, Pakistan; Chinese Acad Agr Sci, Inst Agro Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou, Zhejiang, Peoples R China;

来源：JOURNAL OF FOOD PROCESS ENGINEERING

年份：2015

43Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

作者： Khan, Nasir Mehmood; Mu, Tai-Hua; Sun, Hong-Nan; Zhang, Miao; Chen, Jing-Wang; Khan, Nasir Mehmood; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Shaheed Benazir Bhutto Univ, Dept Chem, Dir Upper 18000, KP, Pakistan;

来源：HIGH PRESSURE RESEARCH

关键词： sweet potato protein emulsion circular dichroism high hydrostatic pressure

年份：2015

44Extraction, structure, and emulsifying properties of pectin from potato pulp

作者： Yang, Jin-Shu; Mu, Tai-Hua; Ma, Meng-Mei; SCI

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

来源：FOOD CHEMISTRY

关键词： Potato pulp Pectin Acid extraction Structure Emulsifying properties

年份：2018

45Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Anon, Maria C.; Arogundade, Lawrence A.; Anon, Maria C.; Anon, Maria C.; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc & Qual Control, Dept Fruit & Vegetable Proc, Food Chem Lab, Beijing 100193, Peoples R China; Fed Univ Agr, Coll Nat Sci, Dept Chem, Abeokuta, Ogun State, Nigeria; Univ Nacl La Plata, CIDCA, Fac Ciencias Exactas, RA-1900 La Plata, Buenos Aires, Argentina; Consejo Nacl Invest Cient & Tecn, RA-1900 La Plata, Buenos Aires, Argentina;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Sweet potato protein Gelation Rheology Mechanical properties Microstructure

年份：2012

46Sweet potato snack foods

作者： Mu, Tai-Hua; Sun, Hong-Nan; Ma, Meng-Mei; Mu, Tai-Hua; Sun, Hong-Nan; Ma, Meng-Mei; 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

47Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds

作者： Zhang, Hong-Yuan; Sun, Hong-Nan; Ma, Meng-Mei; Mu, Tai-Hua; 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,Haidian Dist,POB 5109, Beijing 100193, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Potato starch; High-moisture starch hydrogels; Rheological properties; Water mobility; Microstructure; Textural properties

年份：2023

48Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

作者： Mao, Shiyuan; Kaur, Lovedeep; Singh, Jaspreet; Mao, Shiyuan; Kaur, Lovedeep; Singh, Jaspreet; Mu, Tai-Hua; SCI

机构： Massey Univ, Sch Food & Adv Technol, Palmerston North 4442, New Zealand; Massey Univ, Riddet Inst, Palmerston North 4442, New Zealand; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China;

来源：FOOD HYDROCOLLOIDS FOR HEALTH

关键词： Chinese steamed bread; Mantou; High protein; Fortification; Dairy protein; Plant protein

年份：2022

49Evaluation of free radical-scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems

作者： Zhang, Miao; Mu, Tai-Hua; Sun, Min-Jie; Wang, Yan-Bo; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Lab Fruit & Vegetable Proc, Beijing 100193, Peoples R China; Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450052, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Amino acids composition enzyme combination free radical-scavenging activity protein hydrolysates sweet potato protein

年份：2012

50Protein Recovery from Sweet Potato Starch Wastewater by Foam Separation

作者： Mu, Tai-Hua; Liu, Ying; Zhang, Miao; Sun, Hong-Nan; SCI

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

来源：SEPARATION SCIENCE AND TECHNOLOGY

关键词： enrichment ratio foam separation recovery percentage sweet potato protein