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Food Chemistry|November 5, 2019
Mechanisms of isoquercitrin attenuates ovalbumin glycation: Investigation by spectroscopy, spectrometry and molecular dockingLu Zhang, Liang Xu, Zong-Cai Tu, et al.Food Chemistry|May 16, 2015
Metabolic profiling of antioxidants constituents in Artemisia selengensis leavesLu Zhang, Zong-cai Tu, Hui Wang, et al.3 Biotech|July 1, 2017
Comparative genomic analysis of Mycobacterium neoaurum MN2 and MN4 substrate and product toleranceLing-Xia Xu, Hui-Lin Yang, Meng-An Kuang, et al.Journal of Natural Products|August 5, 2021
Aromatic Cadinane Sesquiterpenoids from the Fruiting Bodies of <i>Phellinus pini</i> Block SARS-CoV-2 Spike-ACE2 InteractionXia Li, Jie Gao, Miaomiao Li, et al.Journal of Food Biochemistry|February 16, 2022
Inhibitory activity and mechanism of guavinoside B from guava fruits against α-glucosidase: Insights by spectroscopy and molecular docking analysesLiang Xu, Lu Zhang, Yi-Hua Li, et al.NPJ Science of Food|August 18, 2025
Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummiesFen-Fen Wu, Zong-Cai Tu, Jie Cheng, et al.Food Chemistry|October 18, 2020
Insight into the mechanism of urea inhibit ovalbumin-glucose glycation by conventional spectrometry and liquid chromatography-high resolution mass spectrometryYue-Ming Hu, Hong-Zhuang Guo, Hui Wang, et al.Carbohydrate Polymers|November 16, 2016
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructureTao Huang, Zong-Cai Tu, Hui Wang, et al.Journal of Agricultural and Food Chemistry|March 19, 2021
Mechanism of the Reduced IgG/IgE Binding Abilities of Glycated β-Lactoglobulin and Its Digests through High-Resolution Mass SpectrometryXu-Mei Wang, Yun-Hua Ye, Zong-Cai Tu, et al.International Journal of Biological Macromolecules|December 8, 2024
Effect of superheated steam on Maillard reaction products, digestibility, and antioxidant activity in β-Lactoglobulin-glucose systemWen-Mei Chen, Yang Wang, Xu-Mei Wang, et al.Pageof 14