61Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study

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：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： sweet potato pectin; high hydrostatic pressure; pectinase; physicochemical properties

年份：2020

62Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

作者： Waliullah, Md. Hasan; Mu, Taihua; Ma, Mengmei; Chen, Jingwang; SCI

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

来源：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

关键词： Potato residue; particle size; physicochemical and functional properties; starch noodles; waste utilization

63Valorization of the green waste parts from sweet potato (Impaea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation

作者： Hong, Jingyang; Mu, Taihua; Sun, Hongnan; Hong, Jingyang; Mu, Taihua; Sun, Hongnan; Hong, Jingyang; Richel, Aurore; Hong, Jingyang; Blecker, Christophe; 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 & Rural Affairs, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agro Biotech, Biol & Ind Chem Unit, Gembloux, Belgium; Univ Liege, Gembloux Agro Biotech, Dept Food Sci & Formulat, Gembloux, Belgium;

来源：FOOD SCIENCE & NUTRITION

关键词： antioxidant activity; chemical/nutritional characterization; correlation analysis; gray relational analysis; sunscreen activity; sweet potato leaves

年份：2020

64The effect of potato (Solanum tuberosumL.) cultivars on the sensory, nutritional, functional, and safety properties of French fries

作者： Jaggan, Mayuri; Mu, Taihua; Sun, Hongnan; Jaggan, Mayuri; Mu, Taihua; Sun, Hongnan; SCI

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

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

65Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods

作者： Ma, Mengmei; Mu, Taihua; Zhou, Liang; 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：FOOD CHEMISTRY

关键词： Potato steamed bread; Wheat steamed bread; Saprophytic microorganisms; Flavor compounds; Electronic nose and tongue; Storage properties

年份：2021

66Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

作者： Aregbe, Afusat Yinka; Mu, Taihua; Sun, Hongnan; Aregbe, Afusat Yinka; Mu, Taihua; Sun, Hongnan; 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 & Rural Affairs, Key Lab Agroprod Proc, 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： Acidification; fermentation; growth; indigenous; micro-organisms; potato

年份：2020

67Influence of sweet potato flour on the microstructure and nutritional quality of gluten-free fresh noodles

作者： Salama, Mahmoud; Mu, Taihua; Sun, Hongnan; Salama, Mahmoud; SCI

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

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： antioxidant activity; fourier transform infrared spectroscopy; gluten‐ free noodles; sweet potato; thermomechanical

68Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

作者： Vannini, Micaela; Marchese, Paola; Sisti, Laura; Saccani, Andrea; Celli, Annamaria; Mu, Taihua; Sun, Hongnan; Mu, Taihua; Sun, Hongnan; SCI

机构： Univ Bologna, Dept Civil Chem Environm & Mat Engn, Via Terracini 28, I-40131 Bologna, Italy; 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：POLYMERS

关键词： bio-based polymers; sweet potato residues; biocomposites; natural fillers; sustainability

年份：2021

69Sensory 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, Inst Food Sci & Technol, Key Lab Agro Prod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Gembloux, Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

70Sweet potato (Ipomoea batatas L.) leaf polyphenols ameliorate hyperglycemia in type 2 diabetes mellitus mice

作者： Mu, Taihua; Sun, Hongnan; SCI

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

来源：FOOD & FUNCTION