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Frontiers in Nutrition|April 4, 2022
From Fish Scale Gelatin to Tyrosinase Inhibitor: A Novel Peptides Screening Approach ApplicationZi-Zi Hu, Xiao-Mei Sha, Lu Zhang, et al.Journal of Texture Studies|November 13, 2019
Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatinZi-Zi Hu, Xiao-Mei Sha, Yun-Hua Ye, et al.Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|June 30, 2015
[The Interaction of Oil Microcapsule Wall Materials between Whey Protein and Acacia]Yan Shi, Ru-yi Li, Hui Wang, et al.Food Chemistry|August 2, 2018
LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additivesYang Chen, Zong-Cai Tu, Hui Wang, et al.Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|April 14, 2010
[Determination of mineral elements in soybean from different producing areas by ICP-AES]Jie Wan, Cheng-Mei Liu, Wei Liu, et al.Food Chemistry|November 24, 2021
Insight into the mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin by high-resolution mass spectrometryDan Bu, Zong-Cai Tu, Hui Wang, et al.Journal of Agricultural and Food Chemistry|July 15, 2020
Influence of Hydroxyl Substitution on the Suppression of Flavonol in Harmful Glycation Product Formation and the Inhibition Mechanism Revealed by Spectroscopy and Mass SpectrometryLu Zhang, Wen-Na Zhou, Zong-Cai Tu, et al.Food & Function|April 24, 2023
A comparative study on the allergenic potential of β-lactoglobulin conjugated to glucose, caffeic acid and caffeoyl glucopyranoseYang Wang, Kai Zhang, Yi-Ying Mao, et al.Journal of the Science of Food and Agriculture|July 19, 2017
Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin-pectin coacervateTao Huang, Zong-Cai Tu, Xinchen Shangguan, et al.Food Chemistry: X|February 25, 2025
Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatinZi-Xuan Yang, Xiao-Mei Sha, Hui Wang, et al.Pageof 14