[1]Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. Jingwang Chen,Hongnan Sun,Taihua Mu,Christophe Blecker,Aurore Richel,Gaëtan Richard,Nicolas Jacquet,Eric Haubruge,Dorothée Goffin. 2022

[2]Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels. Zhong Q.,Chen Y.,Zhang X.,Yang G.,Jin W.,Peng D.,Huang Q.. 2024

[3]Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein. Sun, Minjie,Mu, Taihua,Zhang, Miao,Arogundade, Lawrence A.. 2012

[4]Alkali-induced Changes in Functional Properties and in Vitro Digestibility of Wheat Starch: The Role of Surface Proteins and Lipids. Wang, Shujun,Luo, Heyang,Zhang, Jian,Wang, Shuo,Zhang, Yan,He, Zhonghu,He, Zhonghu.

[5]Effects of different processing methods and internal components on physicochemical properties and glycemic index of adzuki bean powder. Feiyue Ren,Xiaoxue Yang,Lili Wang,Sumei Zhou. 2021

[6]Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement. Zhao, Ruixuan,Li, Nan,Liu, Qiannan,Liu, Wei,Zhang, Liang,Hu, Honghai. 2023

[7]The utilization of an ultrasonic mung bean protein-starch conjugate as a fat substitute in whipping cream. Feng, Xuewei,Zhu, Yingying,Zhang, Yongjiu,Hao, Xiyu,Li, Shiyu,Jiang, Chunyang,Su, Hang,Yao, Yang. 2024

[8]Bidirectional improvement in characteristic aroma and anti-digestibility of taro puree via precise addition. Zhou, Zhenjiang,Wang, Yuanping,Xu, Shixiang,Xu, Minghao,Li, Ye,Liu, Yonghao,Ji, Shengyang,Wang, Fengzhong,Wang, Fan,Lu, Baiyi. 2025

[9]Emerging insights on the ultrasonication assisted modification of multi-scale structure-digestibility relationships in starches: A review. Muhammad Awais,Muhammad Safiullah Virk,Abdur Rehman,Liya Liu,Jawad Ashraf,Benxi Wei,Qiufang Liang,Husnain Raza,Yufan Sun,Mingming Zhong,Junxia Wang,Haile Ma,Xiaofeng Ren. 2025

[10]Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches. Xueqing Wang,Ruoqi Sun,Xuebing Wang,Xiangping Zhang,Shuoya Zeng,Jingjing Yang,Lang Jia,Jingfeng Li,Bei Fan,Jia Liu,Yatao Huang,Fengzhong Wang,Lili Wang. 2025

[11]Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Arogundade, Lawrence A.,Mu, Tai-Hua,Anon, Maria C.,Arogundade, Lawrence A.,Anon, Maria C.,Anon, Maria C.. 2012

[12]Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt. Wu, Sha,Li, Dong,Yang, Bao-ling,Mao, Zhi-huai,Li, Shu-jun,Bhandari, Bhesh,Chen, Xiao Dong. 2009

[13]Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Khan, Nasir Mehmood,Mu, Tai-Hua,Arogundade, Lawrence A.,Zhang, Maio,Sun, Hong-Nan,Khan, Nasir Mehmood,Ali, Farman,Khan, Zia Ullah,Ahmad, Shujaat.

[14]The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Khan, Nasir Mehmood,Mu, Tai-Hua,Zhang, Miao,Arogundade, Lawrence A..

[15]Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran. Li, Xianghong,Liu, Yongle,Yi, Cuiping,Cheng, Yunhui,Zhou, Sumei,Hua, Yufei. 2010

[16]Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization. Fen Xu,Wei Liu,Liang Zhang,Qiannan Liu,Feng Wang,Hong Zhang,Honghai Hu,Christophe Blecker. 2022

[17]Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co-gelation properties with egg white protein. Zhao, Hongxi,Zhao, Ruixuan,Liu, Xinshuo,Zhang, Liang,Liu, Qiannan,Liu, Wei,Wu, Tao,Hu, Honghai. 2023

[18]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. Rahman M.H.,Sun H.-N.,Zhang M.,Mu T.-H.,Khan N.M.. 2023

[19]Physicochemical and structural characterization of potato starch with different degrees of gelatinization. Fen Xu,Liang Zhang,Wei Liu,Qiannan Liu,Feng Wang,Hong Zhang,Honghai Hu,Christophe Blecker. 2021

[20]Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing. Wu, Chao,Liu, Zhe,Zhi, Lanyi,Jiao, Bo,Tian, Yanjie,Liu, Hongzhi,Hu, Hui,Ma, Xiaojie,Pignitter, Marc,Wang, Qiang,Shi, Aimin. 2022