Taihua Mu

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

Mengmei Ma, Taihua Mu · Food Chemistry · 2015 · 349 citations

Dietary Fiber, Nutrition, Particle Size Distribution +5

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

Jin‐Shu Yang, Taihua Mu, Mengmei Ma · Food Chemistry · 2017 · 337 citations

Food Chemistry, Food Colloid, Biomanufacturing +5

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

Hongnan Sun, Taihua Mu, Lisha Xi et al. · Food Chemistry · 2014 · 237 citations

Food Chemistry, Nutrition, Food Function +9

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

Oluwaseyi K. Abegunde, Taihua Mu, Jing-Wang Chen et al. · Food Hydrocolloids · 2013 · 237 citations

Food Chemistry, Physicochemical Characterization, Food Physic +6

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

Jingwang Chen, Taihua Mu, Dorothée Goffin et al. · Journal of Food Engineering · 2019 · 217 citations

Soy Protein Isolate, Promising Food Material, Engineering +8