10 | Investigation of the mechanism of conformational alteration in ovalbumin as induced by glycation with different monoses through conventional spectrometry and liquid chromatography high-resolution mass spectrometry | Yipeng Yang, Guangxian Liu, Hui Wang* | Journal of Agricultural and Food Chemistry | 2019 |
11 | Effect of extraction temperature on the gelling properties and identifcation of porcine gelatin | Xiao-Mei Sha, Zi-Zi Hu, Yun-Hua Ye, et al. | Food Hydrocolloids | 2019 |
12 | Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry | Guang-xian Liu, Zong-cai Tu*, Wenhua Yang, et al. | Journal of Agricultural and Food Chemistry | 2018 |
13 | Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate | Tao Huang, Zong-Cai Tu*, Xinchen, et al. | Journal of the Science of Food and Agriculture | 2018 |
14 | The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS | Wenhua Yang, Zongcai Tu*, Hui Wang* et al. | Food & Function | 2018 |
15 | The reduction in the IgE-binding ability of β-Lactoglobulin by dynamic high-pressure microfluidization coupled with glycation treatment revealed by high-resolution mass spectrometry | Yuan Chen, Zongcai Tu*, Hui Wang et al. | Journal of Agricultural and Food Chemistry | 2017 |
16 | Improved antioxidant activity and glycation of α-lactalbumin after ultrasonic pretreatment revealed by high-resolution mass spectrometry | Jun Liu, Zongcai Tu*, Yan-hong Shao et al. | Journal of Agricultural and Food Chemistry | 2017 |
17 | Mechanism of reduction in IgG and IgE binding of β-lactoglobulin induced by ultrasound pretreatment combined with dry-state glycation: A study using conventional spectrometry and high-resolution mass spectrometry | Wenhua Yang, Zongcai Tu*, Hui Wang* et al. | Journal of Agricultural and Food Chemistry | 2017 |
18 | Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (Gum arabic) | Yan Shi*, Cui Li, Lu Zhang, Tao Huang et al. | Food Hydrocolloids | 2017 |
19 | Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships | Lu Zhang, Zongcai Tu*, Tao Yuan et al. | Food Chemistry | 2016 |
