51Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars

作者： Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Liu, Xingli; Fauconnier, Maire Laure; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, 1 Nongda S Rd, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Lab Gen & Organ Chem, Gembloux, Belgium;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

关键词： Potato flour steamed and baked breads antioxidant activity in vitro starch digestibility nutritional quality gray relation analysis

52Anti-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

53A murine model of wheat versus potato allergy: Patatin and 53kDa protein are the potential allergen from potato

作者： Ansari, Ibtessam Tahir; Mu, Taihua; Ansari, Ibtessam Tahir; SCI

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

来源：MOLECULAR IMMUNOLOGY

关键词： Potato protein; Allergy; Cytokines; IgE; Vascular permeability

年份：2018

54Effects 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

55Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

作者： Zhao, Zheng; Mu, Taihua; Sun, Hongnan; SCI

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

来源：FOOD CHEMISTRY

关键词： Chinese traditional sourdough; High-throughput sequencing; Potato steamed bread quality; Correlation analysis

年份：2019

56Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum)

作者： Chen, Jingwang; Mu, Taihua; Zhang, Miao; Chen, Jingwang; Goffin, Dorothee; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Lab Food Chem & Nutr Sci,Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Univ Liege, Lab Gastron Sci, Dept Agron Bioingn & Chim, Gembloux Agrobio Tech, Gembloux, Belgium;

来源：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

关键词： Cumin protein isolates; heat treatment; structure; emulsifying property; rheological property

年份：2018

57Optimization 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

58Sensory 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

59Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

作者： Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Chen, Jingwang; Fauconnier, Marie Laure; SCI

机构： Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou 450000, Peoples R China; Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China; Univ Liege, Lab Gen & Organ Chem, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Bread making; Food physical properties; Coeliac; Food process modeling; Texture

年份：2019

60Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves

作者： Sui, Weice; Mu, Taihua; Sun, Hongnan; Sui, Weice; Mu, Taihua; Sun, Hongnan; Sui, Weice; Yang, Haiyan; 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, Beijing, Peoples R China; Xinjiang Agr Univ, Coll Food & Pharmaceut Sci, Urumqi, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2019