Yonggang Tu

16PUBLICATIONS
8CO-AUTHORS
Food engineeringFood properties (incl. characteristics and health benefits)Food technologyFunctional materialsInnate immunity
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Publications (16)

|Sep 26, 2026
Developing an Environmentally Friendly Sequential Separation and Purification Process of Six Functional Components From Egg Yolk.

|Jun 29, 2026
Unlocking the Potential of Lysophosphatidylcholine-Docosahexaenoic Acid in the Food Industry: From Biological Functions and Preparation to Safety Approvals and Market Prospects.

|Jun 22, 2026
Insights in Food Allergy from DCs: The Influence and Mechanism of Diet Components with Antiallergic Properties.

|Apr 15, 2026
Eggshell Membrane: Composition, Extraction, Functional Properties, and High-Value Applications in Functional Foods and Nutraceuticals.

Yaxin Zhang, Zhaoxin Wen, Teng Wei

|Dec 08, 2025
Microbiomics and metabolomics insights into the mechanism of egg yolk phosphatidylcholine enhancing intestinal immunity.

Yunpeng Wen, Shuping Chen, Teng Wei

|Apr 25, 2024
Protective Effect of Egg Yolk Lipids against Dextran Sulfate Sodium-Induced Colitis: The Key Role of Gut Microbiota and Short-Chain Fatty Acids.

Nanhai Xiao, Wen He, Shuping Chen

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Frequent Collaborators

5 joint publications

Mingsheng Xu

3 joint publications

Yan Zhao

2 joint publications

Na Wu

1 joint publications

Jihua Mao