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Food & Function|December 9, 2017
The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MSWenhua Yang, Zongcai Tu, Hui Wang, et al.Journal of Agricultural and Food Chemistry|January 26, 2024
Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced GlycationHaiqi Chen, Zongcai Tu, Yanru Zhou, et al.Food Chemistry: X|February 2, 2026
Untargeted metabolomics coupled with flavoromics reveal the effect of Perilla frutescens water extract marination on the physicochemical attributes and flavors of grass carp cubesHao Wang, Bin Peng, Wen Kuang, et al.International Journal of Biological Macromolecules|March 16, 2020
Preparation and characterization of TiO2-Ag loaded fish gelatin-chitosan antibacterial composite film for food packagingDerong Lin, Yuanmeng Yang, Jie Wang, et al.Food Chemistry|June 12, 2026
Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reactionJinlin Li, Xinwu Hu, Shuanglong Wang, et al.Food Chemistry|January 28, 2026
Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC-MS, molecular docking, and lipidomicsHuijuan Zhou, Linchuan Xu, Junru Bai, et al.Journal of Agricultural and Food Chemistry|June 28, 2017
The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass SpectrometryYuan Chen, Zongcai Tu, Hui Wang, et al.Journal of Agricultural and Food Chemistry|May 27, 2026
Modified Freshwater Fish Oil Ameliorates Metabolic Disorders by Modulating Gut Microbiota and Liver Metabolism in High-Sucrose High-Fat Diet-Fed MiceJinlin Li, Huijuan Zhou, Linchuan Xu, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiotaHaiqi Chen, Yanru Zhou, Siqiong Zhang, et al.Critical Reviews in Food Science and Nutrition|June 26, 2020
Effects of ultrasound on functional properties, structure and glycation properties of proteins: a reviewDerong Lin, Qiuting Zhang, Lijuan Xiao, et al.Pageof 10