41Comparative 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

42Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein

作者： Sun, Minjie; Mu, Taihua; Sun, Hongnan; Zhang, Miao; SCI

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

来源：PLANT FOODS FOR HUMAN NUTRITION

43Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves

作者： Mu, Taihua; SCI

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

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： domestic cooking phenolic acids RP-HPLC caffeoylquinic acids antioxidant activity ORAC assay

44Optimisation of pectin extraction from sweet potato (Ipomoea batatas, Convolvulaceae) residues with disodium phosphate solution by response surface method

作者： Zhang, Chunpeng; Mu, Taihua; SCI

机构： Chinese Acad Agr Sci, Lab Fruit & Vegetable Proc, Inst Agrofood Sci & Technol, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Disodium phosphate solution pectin extraction response surface methodology sweet potato residues

年份：2011

45Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

作者： Sun, Minjie; Mu, Taihua; Zhang, Miao; Arogundade, Lawrence A.; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Dept Fruit & Vegetable Proc, Lab Food Chem & Nutr Sci, Beijing 100193, Peoples R China;

来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

关键词： Sweet potato Sweet potato protein Amino acids Heat processing In vitro digestibility In vivo digestibility PDCAAS Trypsin inhibitors Food analysis Food composition

年份：2012

46Purple Sweet Potato (Ipomoea batatas L.) Anthocyanins: Preventive Effect on Acute and Subacute Alcoholic Liver Damage and Dealcoholic Effect

作者： Mu, Taihua; SCI

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

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： purple sweet potato anthocyanins biochemical parameters histopathological analysis dealcohoiic effect alcoholic liver damage

47Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.)

作者： Ma, Mengmei; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Yan, Zhibin; 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; Dunhuang Seed Co Ltd, Res Inst Dunhuang Seed, Suzhou Dist 0937, Jiuquan, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Dietary fiber Deoiled cumin Shear emulsifying assisted enzymatic hydrolysis Response surface methodology Functional properties

48Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum) seeds

作者： Chen, Jingwang; Mu, Taihua; Zhang, Miao; Chen, Jingwang; Mu, Taihua; Zhang, Miao; Chen, Jingwang; Goffin, Dorothee; 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, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Univ Liege Gembloux Agrobio Tech, Dept Agron Bioingn & Chim, Lab Gastron Sci, B-5030 Gembloux, Belgium;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Cumin protein isolate; emulsifying property; high hydrostatic pressure; rheological property; surface hydrophobicity

年份：2019

49Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue

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：CHEMOSPHERE

关键词： Sweet potato pectin; High hydrostatic pressure; Pectinase; Pb2+ adsorption; Adsorption mechanism; Wastewater treatment

年份：2021

50Structure, 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