61Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure

作者： 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,POB 5109, Beijing 100193, Peoples R China; Minist Agr, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China;

来源：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

关键词： Sweet potato protein hydrolysates Antioxidant peptides Amino acid sequence Alcalase High hydrostatic pressure

62Anticancer effects of sweet potato protein on human colorectal cancer cells

作者： Li, Peng-Gao; Mu, Tai-Hua; Deng, Le; Li, Peng-Gao; Li, Peng-Gao; SCI

机构： Chinese Acad Agr Sci, Lab Agroprod Proc, Minist Agr, Inst Agroprod Proc Sci & Technol, Beijing 100193, Peoples R China; Capital Med Univ, Sch Publ Hlth & Family Med, Beijing 100069, Peoples R China; Beijing Municipal Key Lab Clin Epidemiol, Beijing 100069, Peoples R China;

来源：WORLD JOURNAL OF GASTROENTEROLOGY

关键词： Cell invasion Cell proliferation Colorectal cancer Metastasis Sweet potato protein

63Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase

作者： Mu, Tai-Hua; SCI

机构： Chinese Acad Agr 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 FUNCTIONAL FOODS

关键词： Sweet potato protein hydrolysates Alcalase Antioxidant peptides Amino acid sequence

年份：2014

64Recovery of sporamin from naturally fermented sweet potato starch slurry by foam fractionation

作者： Li, Peng-Gao; Mu, Tai-Hua; Li, Peng-Gao; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Dept Fruit & Vegetable Proc, Key Lab Agroprod Proc & Qual Control, Beijing 100193, Peoples R China; Capital Med Univ, Sch Publ Hlth & Family Med, Beijing 100069, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Foam fractionation natural fermentation sporamin sweet potato

年份：2012

65alpha(s)-casein inhibits the pressure-induced aggregation of beta-lactoglobulin through its molecular chaperone-like properties

作者： He, Jin-Song; Zhu, Songming; Yu, Yong; Li, Jianping; He, Jin-Song; Azuma, Norihiro; Mu, Tai-Hua; SCI

机构： Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China; Utsunomiya Univ, Dept Appl Biochem, Utsunomiya, Tochigi 3218505, Japan; Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100094, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： High pressure alpha(s)-casein Chaperone beta-lactoglobulin Aggregation

年份：2011

66Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein

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

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

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Emulsifying properties high hydrostatic pressure physicochemical properties sweet potato protein

年份：2013

67Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate

作者： Arogundade, Lawrence A.; Mu, Tai-Hua; Arogundade, Lawrence A.; Akinhanmi, Temilade F.; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Food Chem Lab, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Fed Univ Agr, Coll Phys Sci, Dept Chem, Abeokuta, Ogun State, Nigeria;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： African yam bean protein Secondary structure Physicochemical properties Interfacial properties

68Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via invitro gastrointestinal digestion

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

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

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Antioxidant peptides; invitro gastrointestinal digestion; microwave; pretreatment; sweet potato protein; thermal; ultrasonication

年份：2019

69Preparation and quality characteristics of gluten-free potato cake

作者： Li, Mei; Tian, Shi-Long; Li, Shou-Qiang; Ge, Xia; Cheng, Jian-Xin; Tian, Jia-Chun; Li, Mei; Sun, Hong-Nan; Mu, Tai-Hua; Ji, Lei-Lei; Li, Mei; Sun, Hong-Nan; Mu, Tai-Hua; Ji, Lei-Lei; Zhang, Du-Qin; SCI

机构： Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Gansu Innovat Ctr Fruit & Vegetable Storage & Pro, Lanzhou, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Beijing 100193, Peoples R China; Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing, Peoples R China; Acad Natl Food & Strateg Reserves Adm, Beijing, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

70Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli

作者： Feng, Ya-Yun; Mu, Tai-Hua; Zhang, Miao; Ma, Meng-Mei; 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：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Wet sweet potato vermicelli; Dough rheology; Quality characteristics

年份：2020