Author

Taihua Mu

Observed names: T.H. Mu, Tai-Hua MU, Tai-Hua Mu, Tai-hua MU, Tai-hua Mu, Taihua MU, Tai‐Hua Mu

Institutions: Yunnan Agricultural University, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

Observed institutions: Xinjiang Agricultural University, Capital Medical University, Yunnan Agricultural University, Institute of Food Science and Technology, Institute of Agro-Products Processing Science and Technology, Institute of Food Science & Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

ORCID: 0000-0002-1308-0121

Observed ORCID: 0000-0002-1308-0121

OpenAlex ID: A5038322152

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2015 · Meng-mei Ma, Tai-hua Mu · Food Chemistry · 381

Extraction, structure, and emulsifying properties of pectin from potato pulp

2017 · Jin-Shu Yang, Tai-Hua Mu, et al. · Food Chemistry · 379

Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods

2014 · Hongnan Sun, Taihua Mu, et al. · Food Chemistry · 274

Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry

2013 · Oluwaseyi Kemi Abegunde, Tai-Hua Mu, et al. · Food Hydrocolloids · 257

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

2019 · Jingwang Chen, Taihua Mu, et al. · Journal of Food Engineering · 241

Ultrasonic degradation of sweet potato pectin and its antioxidant activity

2016 · Fredrick Onyango Ogutu, Tai-Hua Mu · Ultrasonics Sonochemistry · 199

Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

2015 · Mengmei Ma, Taihua Mu · Carbohydrate Polymers · 189

Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins

2014 · Lisha Xi, Taihua Mu, et al. · Food Chemistry · 174

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

2017 · Xingli Liu, Taihua Mu, et al. · Food Chemistry · 172

Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

2019 · Jin-Shu Yang, Tai-Hua Mu, et al. · Food Chemistry · 158

Influence of potato flour on dough rheological properties and quality of steamed bread

2016 · Xing-li LIU, Tai-hua MU, et al. · Journal of Integrative Agriculture · 145

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

2014 · Miao Zhang, Tai-Hua Mu, et al. · Journal of Functional Foods · 140

Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations

2022 · Weihao Meng, Hongnan Sun, et al. · Carbohydrate Polymers · 139

Composition and Physicochemical Properties of Dietary Fiber Extracted from Residues of 10 Varieties of Sweet Potato by a Sieving Method

2010 · Xin Mei, Tai-Hua Mu, et al. · Journal of Agricultural and Food Chemistry · 133

Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

2010 · Q. Guo, T.H. Mu · Food Hydrocolloids · 132

Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

2017 · Duqin Zhang, Taihua Mu, et al. · Carbohydrate Polymers · 128

Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology

2013 · Xingli Liu, Taihua Mu, et al. · Food Chemistry · 128

The amino acid composition, solubility and emulsifying properties of sweet potato protein

2008 · Tai-Hua Mu, Sze-Sze Tan, et al. · Food Chemistry · 128

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

2016 · Xiao-yan Peng, Tai-hua Mu, et al. · Food Hydrocolloids · 120

Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs

2017 · Duqin Zhang, Taihua Mu, et al. · Food Research International · 112

Phlorotannins: A review of extraction methods, structural characteristics, bioactivities, bioavailability, and future trends

2021 · Weihao Meng, Taihua Mu, et al. · Algal Research · 107

Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

2019 · Vamougne Kourouma, Tai-Hua Mu, et al. · LWT · 107

Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing

2022 · Jingwang Chen, Hongnan Sun, et al. · Journal of Food Engineering · 103

Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities

2020 · Dan Luo, Taihua Mu, et al. · Food Bioscience · 100

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

2019 · Liang ZHOU, Tai-hua MU, et al. · Journal of Integrative Agriculture · 100

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Works count: 266

Citation count: 9,593

H-index: 53

I10-index: 166