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Food Research International (Ottawa, Ont.)|March 4, 2023
Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systemsChujun Li, Zongcai Tu, Wenyu Liu, et al.Journal of Agricultural and Food Chemistry|August 2, 2025
Effects of Dynamic Ultra-High Pressure Combined with Galactose/Fructose Glycation on the Structure and Properties of Ara h 1Yufeng Xu, Wenmei Chen, Yanhong Shao, et al.International Journal of Biological Macromolecules|July 26, 2012
Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of lentinanXiaoqin Huang, Zongcai Tu, Ying Jiang, et al.Foods (Basel, Switzerland)|November 27, 2021
Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal DigestionXumei Wang, Zongcai Tu, Guangxian Liu, et al.Journal of Food Science and Technology|September 24, 2015
Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residueZongcai Tu, Lili Chen, Hui Wang, et al.Bioresource Technology|October 12, 2025
Enhanced phenyllactic acid production from grass carp viscera hydrolysate using engineered Pediococcus acidilacticiZhu Xiao, Yong Shen, Zongcai Tu, et al.Journal of Agricultural and Food Chemistry|February 12, 2013
Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometryXiaoqin Huang, Zongcai Tu, Hui Wang, et al.Food Chemistry|December 3, 2020
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribologyTao Huang, Zongcai Tu, Xinchen Shangguan, et al.Journal of Agricultural and Food Chemistry|June 24, 2026
Lipophilic Grape Seed Proanthocyanidin Attenuates High-Fat Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Metabolic ProfilesSusu Ye, Qing Yi, Wenling Yan, et al.Carbohydrate Polymers|March 15, 2022
Mechanism of viscosity reduction of okra pectic polysaccharide by ascorbic acidXiumei Zhu, Jinyin Chen, Hui Wang, et al.Pageof 10