Taihua Mu
About
Taihua Mu is a scholar working on Food Science, Nutrition and Dietetics and Plant Science.
According to data from OpenAlex, Taihua Mu has authored 186 papers receiving a total of 6.7k indexed citations (citations by other indexed papers that have themselves been cited), including 106 papers in Food Science, 73 papers in Nutrition and Dietetics and 32 papers in Plant Science. Recurrent topics in Taihua Mu's work include Food composition and properties (64 papers), Proteins in Food Systems (50 papers) and Polysaccharides Composition and Applications (40 papers). Taihua Mu is often cited by papers focused on Food composition and properties (64 papers), Proteins in Food Systems (50 papers) and Polysaccharides Composition and Applications (40 papers). Taihua Mu collaborates with scholars based in China, Belgium and Hungary. Taihua Mu's co-authors include Hongnan Sun, Miao Zhang, Mengmei Ma, Jingwang Chen, Jin‐Shu Yang, Jing-Wang Chen, Duqin Zhang, Fredrick Onyango Ogutu, Aurore Richel and Marco García‐Vaquero and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Scientific Reports.
In The Last Decade
Taihua Mu
185 papers receiving 6.6k citations
Hit Papers
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late) cites · hero ref
| Name | h | Career | Trend | Papers | Cites | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Taihua Mu China | 44 | 3.8k | 2.6k | 1.7k | 1.1k | 737 | 186 | 6.7k | ||
| Baodong Zheng China | 52 | 5.0k 1.3× | 4.1k 1.6× | 1.8k 1.0× | 1.5k 1.4× | 675 0.9× | 274 | 8.9k | ||
| Huiming Zhou China | 48 | 3.0k 0.8× | 2.4k 0.9× | 1.4k 0.8× | 1.3k 1.1× | 399 0.5× | 139 | 6.2k | ||
| Asgar Farahnaky Iran | 46 | 4.1k 1.1× | 2.7k 1.0× | 1.6k 0.9× | 661 0.6× | 915 1.2× | 237 | 6.8k | ||
| Souhail Besbes Tunisia | 44 | 4.4k 1.1× | 2.2k 0.8× | 3.6k 2.1× | 1.2k 1.0× | 542 0.7× | 175 | 8.6k | ||
| Zhengyu Jin China | 45 | 3.8k 1.0× | 3.1k 1.2× | 1.2k 0.7× | 852 0.8× | 894 1.2× | 227 | 6.9k | ||
| F.A. Masoodi India | 52 | 4.4k 1.1× | 3.6k 1.4× | 2.4k 1.4× | 678 0.6× | 1.4k 1.8× | 184 | 7.6k | ||
| Christophe Blecker Belgium | 46 | 4.2k 1.1× | 2.4k 0.9× | 3.4k 2.0× | 893 0.8× | 693 0.9× | 151 | 8.2k | ||
| Hamadi Attia Tunisia | 51 | 5.6k 1.5× | 2.6k 1.0× | 3.7k 2.1× | 1.5k 1.3× | 674 0.9× | 179 | 9.6k | ||
| Siew Young Quek New Zealand | 49 | 4.2k 1.1× | 1.3k 0.5× | 1.6k 0.9× | 1.6k 1.4× | 995 1.4× | 193 | 8.3k | ||
| Xiaonan Sui China | 44 | 4.5k 1.2× | 1.6k 0.6× | 944 0.5× | 1.5k 1.4× | 663 0.9× | 163 | 6.7k |
Countries citing papers authored by Taihua Mu
Since
Specialization
Citations
This map shows the geographic impact of Taihua Mu's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Taihua Mu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Taihua Mu more than expected).
Fields of papers citing papers by Taihua Mu
Since
Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences
This network shows the impact of papers produced by Taihua Mu. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Taihua Mu. The network helps show where Taihua Mu may publish in the future.
Co-authorship network of co-authors of Taihua Mu
This figure shows the co-authorship network connecting the top 25 collaborators of Taihua Mu. A scholar is included among the top collaborators of Taihua Mu based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Taihua Mu. Taihua Mu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
1.
Liu, Guangchen, Hongnan Sun, Miao Zhang, & Taihua Mu. (2025). The potential of energy-divergent ultrasound, slightly acidic electrolyzed water and peracetic acid in sweet potato preservation to control Rhizopus stolonifer. Food Control. 175. 111274–111274.
2.
Sun, Hongnan, et al.. (2025). Sustainable closed-loop biorefinery of γ-valerolactone from lignocellulosic biomass: Pretreatments of multiple biomass and synthesis of γ-valerolactone from multiple biomass-derived feedstocks. Biomass and Bioenergy. 193. 107594–107594.
3.
Meng, Weihao, Hongnan Sun, Taihua Mu, & Marco García‐Vaquero. (2024). Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications. Trends in Food Science & Technology. 150. 104610–104610.
4.
Meng, Weihao, Hongnan Sun, Taihua Mu, & Marco García‐Vaquero. (2024). Exploring Pickering Emulsions Stabilized by Chitosan and Multiple Seaweed Polyphenols for an Efficient Protection and Delivery of β-Carotene. ACS Food Science & Technology. 4(5). 1287–1300.
5.
Sun, Hongnan, et al.. (2024). Cellulose Nanofibers: Current Status and Emerging Development of Sources, Pretreatment, Production, and Applications. ACS Agricultural Science & Technology. 5(1). 3–27.
6.
Sun, Hongnan, et al.. (2023). Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors. International Journal of Food Science & Technology. 58(4). 1951–1961.
7.
Habinshuti, Ildephonse, Miao Zhang, Hongnan Sun, & Taihua Mu. (2022). Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates. International Journal of Food Science & Technology. 57(6). 3652–3664.
8.
Mu, Taihua, et al.. (2021). Influence of sweet potato flour on the microstructure and nutritional quality of gluten‐free fresh noodles. International Journal of Food Science & Technology. 56(8). 3938–3947.
9.
Mu, Taihua, et al.. (2021). Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage. International Journal of Food Science & Technology. 57(2). 898–907.
10.
Habinshuti, Ildephonse, Miao Zhang, Hongnan Sun, & Taihua Mu. (2021). Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates. International Journal of Food Science & Technology. 56(11). 6086–6099.
11.
Arogundade, Lawrence A., Taihua Mu, Miao Zhang, & Nasir Mehmood Khan. (2020). Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction. International Journal of Food Science & Technology. 56(4). 1661–1670.
12.
Liu, Jiang, Taihua Mu, Hongnan Sun, & Marie‐Laure Fauconnier. (2019). Optimization of ultrasonic–microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology. Journal of Food Processing and Preservation. 43(5). e13928–e13928.
13.
Chen, Jingwang, Taihua Mu, Miao Zhang, & Dorothée Goffin. (2018). Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum) seeds. International Journal of Food Science & Technology. 54(3). 752–761.
14.
Chen, Jingwang, Taihua Mu, Miao Zhang, et al.. (2018). Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin ( Cuminum cyminum ) seeds. International Journal of Food Properties. 21(1). 685–701.
15.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2017). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry. 239. 1064–1074.
16.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2017). Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour. Journal of Food Science and Technology. 54(6). 1597–1607.
17.
Mu, Taihua, et al.. (2017). High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities. Molecules. 22(3). 438–438.
18.
Arogundade, Lawrence A., et al.. (2014). Nutrition, gelation rheology and gel microstructure of isoelectric and ultrafiltered/diafiltered African yam bean (Sphenostylis stenocarpa) protein isolates. LWT. 59(2). 1018–1024.
19.
Mu, Taihua. (2012). Research progress in the structure,chemical composition,and characteristics of sweet potato starches. Science and Technology of Food Industry.
20.
Mu, Taihua. (2010). Research progress in the factors influencing the stability of protein-stabilized emulsion. Science and Technology of Food Industry.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.
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