Publications by authors named "Tai-Hua Mu"

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Sustainable production and characterization of cellulose nanofibers from sweet potato residues via sodium percarbonate pre-treatment.
Qi Fang, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu, Marco Garcia-Vaquero

Int J Biol Macromol· September 2025

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Effects of energy-gathered and energy-divergent ultrasound on structure, DNA extraction and adulterated quantification of sweet potato vermicelli and its starch.
Diana Kavidia Muyembe, Miao Zhang, Hong-Nan Sun, Tai-Hua Mu

J Sci Food Agric· March 2025

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Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches.
Md Hafizur Rahman, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu, Nasir Mehmood Khan

Int J Biol Macromol· March 2023

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Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches.
Md Hafizur Rahman, Miao Zhang, Hong-Nan Sun, Tai-Hua Mu

Int J Biol Macromol· April 2022

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Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review.
Shadrack Isaboke Makori, Tai-Hua Mu, Hong-Nan Sun

Food Chem· March 2022

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Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments.
Ildephonse Habinshuti, Tai-Hua Mu, Miao Zhang

Food Chem· November 2021

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Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles.
Shadrack Isaboke Makori, Tai-Hua Mu, Hong-Nan Sun

Food Chem· June 2021

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Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato.
Lulu Li, Tai-Hua Mu, Miao Zhang

Ultrason Sonochem· May 2021

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Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein.
Ildephonse Habinshuti, Tai-Hua Mu, Miao Zhang

Ultrason Sonochem· December 2020

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Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
Muhammad Azeem, Tai-Hua Mu, Miao Zhang

Food Sci Technol Int· July 2020

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Optimization of the formula and processing of a sweet potato leaf powder-based beverage.
Dan Luo, Tai-Hua Mu, Hongnan Sun, Jingwang Chen

Food Sci Nutr· June 2020

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Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli.
Ya-Yun Feng, Tai-Hua Mu, Miao Zhang, Meng-Mei Ma

Int J Biol Macromol· April 2020

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Effects 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.
Ya-Yun Feng, Tai-Hua Mu, Miao Zhang, Meng-Mei Ma

Int J Biol Macromol· April 2020

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Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization.
Jin-Shu Yang, Tai-Hua Mu, Meng-Mei Ma

Food Chem· August 2019

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Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment.
Miao Zhang, Tung-Shi Huang, Tai-Hua Mu

Plant Foods Hum Nutr· June 2019

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Antiproliferative Effect of Amaranth Proteins and Peptides on HT-29 Human Colon Tumor Cell Line.
Ana Clara Sabbione, Fredrick Onyango Ogutu, Adriana Scilingo, Miao Zhang, María Cristina Añón, Tai-Hua Mu

Plant Foods Hum Nutr· March 2019

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Extraction, structure, and emulsifying properties of pectin from potato pulp.
Jin-Shu Yang, Tai-Hua Mu, Meng-Mei Ma

Food Chem· April 2018

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Ultrasonic Modified Sweet Potato Pectin Induces Apoptosis like Cell Death in Colon Cancer (HT-29) Cell Line.
Fredrick Onyango Ogutu, Tai-Hua Mu, Hongnan Sun, Miao Zhang

Nutr Cancer· January 2018

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Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang, Lei-Lei Ji

Food Sci Technol Int· December 2017

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Ultrasonic degradation of sweet potato pectin and its antioxidant activity.
Fredrick Onyango Ogutu, Tai-Hua Mu

Ultrason Sonochem· September 2017

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High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities.
Rizwan Elahi, Tai-Hua Mu

Molecules· March 2017

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Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch.
Tai-Hua Mu, Miao Zhang, Leyla Raad, Hong-Nan Sun, Cheng Wang

PLoS One· June 2016

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Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin.
Meng-Mei Ma, Tai-Hua Mu

Food Chem· March 2016

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Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system.
Nasir Mehmood Khan, Tai-Hua Mu, Farman Ali, Lawrence A Arogundade, Zia Ullah Khan

Food Chem· February 2015

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Anticancer effects of sweet potato protein on human colorectal cancer cells.
Peng-Gao Li, Tai-Hua Mu, Le Deng

World J Gastroenterol· June 2013

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