71Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation 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; Complex formulations; in vitro starch digestibility

年份：2020

72Effect of pH and NaCl/CaCl2 on the solubility and emulsifying properties of sweet potato protein

作者： Mu, Tai-Hua; Mu, Tai-Hua; Tan, Sze-Sze; Chen, Jing-Wang; Xue, You-Lin; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Lab Food Chem & Nutr Sci, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Lab Food Chem & Nutr Sci, Beijing 100094, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： pH influence emulsifying property solubility property

73Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

作者： Zhao, Zhong-Kai; Mu, Tai-Hua; Zhang, Miao; Zhao, Zhong-Kai; Richel, Aurore; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol,Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Biol & Ind Chem Unit, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Sweet potato protein; High hydrostatic pressure; Salt Ions; Structure; Gelation properties

年份：2018

74Kinetics of microstructure formation of high-pressure induced gel from a whey protein isolate

作者： Mu, Tai-Hua; SCI

机构： Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100094, Peoples R China;

来源：INTERNATIONAL CONFERENCE ON HIGH PRESSURE SCIENCE AND TECHNOLOGY, JOINT AIRAPT-22 AND HPCJ-50

年份：2010

75Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

作者： Peng, Xiao-yan; Mu, Tai-hua; Zhang, Miao; Sun, Hong-nan; Chen, Jing-wang; Yu, Ming; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Minist Agr, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Xinjiang Acad Agr Sci, Inst Food Crops, Urumqi 830000, Xinjiang Uygur, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Sugar beet pectin High hydrostatic pressure Rheological properties Structure

76Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

作者： Carballo Perez, Isela; Mu, Tai-Hua; Zhang, Miao; Ji, Lei-Lei; Carballo Perez, Isela; 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; Inst Food Res, Guatao St,Km 3 1-2, Havana 19200, Cuba;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Bread; dough properties; high hydrostatic pressure; sweet potato flour

年份：2018

77Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols

作者： Sun, Hong-Nan; Mu, Tai-Hua; Xi, Li-Sha; 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, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Antioxidant activity Sweet potato leaf polyphenols Stability Total polyphenol content Individual phenolic compounds

78Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

作者： Zhao, Zhong-Kai; Mu, Tai-Hua; Zhang, Miao; Zhao, Zhong-Kai; Mu, Tai-Hua; Zhang, Miao; Zhao, Zhong-Kai; Richel, Aurore; 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; Univ Liege, Gembloux Agrobio Tech, Biol & Ind Chem Unit, Passage Deportes 2, B-5030 Gembloux, Belgium;

来源：FOOD AND BIOPROCESS TECHNOLOGY

关键词： Sweet potato protein; High hydrostatic pressure; Rheology; Low-field NMR; Microstructure; Gelation properties

年份：2018

79Molecular chaperone-like properties of sodium caseinate to suppress the pressure-induced aggregation of -lactoglobulin

作者： He, Jin-Song; Gao, Qing; Mu, Tai-Hua; Azuma, Norihiro; SCI

机构： Yunnan Agr Univ, Coll Food Sci & Technol, Kunming, Yunnan, Peoples R China; Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing, Peoples R China; Utsunomiya Univ, Dept Appl Biochem, Utsunomiya, Tochigi, Japan;

来源：HIGH PRESSURE RESEARCH

关键词： High pressure; sodium caseinate; molecular chaperone; -lactoglobulin; aggregation

年份：2019

80Ultrasonic Modified Sweet Potato Pectin Induces Apoptosis like Cell Death in Colon Cancer (HT-29) Cell Line

作者： Ogutu, Fredrick Onyango; Mu, Tai-Hua; Sun, Hongnan; Zhang, Miao; Ogutu, Fredrick Onyango; SCI

机构： Chinese Acad Agr Sci, Minist Agr, Inst Food Sci & Technol, Lab Fruit & Vegetable Proc, Beijing 100193, Peoples R China; Kenya Ind Res & Dev Inst, Food Technol Div, Nairobi, Kenya;

来源：NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

年份：2018