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Food Chemistry|March 4, 2017
Identification of glycated sites in ovalbumin under freeze-drying processing by liquid chromatography high-resolution mass spectrometryZong-Cai Tu, Bi-Zhen Zhong, Hui WangJournal of Dairy Science|February 15, 2020
The reduction in the immunoglobulin G and immunoglobulin E binding capacity of β-lactoglobulin via spray-drying technologySen Yang, Zong-Cai Tu, Hui Wang, et al.Journal of Food Biochemistry|September 12, 2019
Antioxidant, metabolic enzymes inhibitory ability of Torreya grandis kernels, and phytochemical profiling identified by HPLC-QTOF-MS/MSMin-Fang Zhu, Zong-Cai Tu, Lu Zhang, et al.Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|August 3, 2013
[Effect of dynamic high-pressure micro-fluidization on the structure of maize amylose]Zong-Cai Tu, Yue-Bin Yin, Qiu Zhang, et al.Journal of Agricultural and Food Chemistry|September 1, 2020
Enzymolysis Reaction Kinetics and Liquid Chromatography High-Resolution Mass Spectrometry Analysis of Ovalbumin Glycated with Microwave RadiationBi-Zhen Zhong, Qingxi Liang, Zong-Cai Tu, et al.Food Chemistry|May 24, 2021
Investigation into predominant peptide and potential allergenicity of ultrasonicated β-lactoglobulin digestion productsYan-Hong Shao, Yao Zhang, Jun Liu, et al.Food Chemistry|January 4, 2020
Influence of ultrasonic pretreatment on the structure, antioxidant and IgG/IgE binding activity of β-lactoglobulin during digestion in vitroYan-Hong Shao, Yao Zhang, Jun Liu, et al.Journal of Agricultural and Food Chemistry|September 1, 2020
Mechanism of Selenium Nanoparticles Inhibiting Advanced Glycation End ProductsPeng-Cheng Du, Zong-Cai Tu, Hui Wang, et al.International Journal of Biological Macromolecules|November 18, 2024
Enhanced stability of curcumin encapsulated in fish gelatin emulsions combined with γ-Polyglutamic acidHuan Xie, Xiao-Mei Sha, Zi-Zi Hu, et al.Journal of Food Biochemistry|September 10, 2019
Observation of the structural changes of α-lactalbumin induced by ultrasonic prior to glycated modificationJun Liu, Yun-Hua Ye, Yan-Hong Shao, et al.Pageof 14