Hu ZZ - Search Results

1

Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure.

Hu ZZ, Sha XM, Huang T, Zhang L, Wang GY, Tu ZC. Hu ZZ, et al. Food Chem. 2021 Jun 30;348:129093. doi: 10.1016/j.foodchem.2021.129093. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33503534

2

Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin.

Hu ZZ, Sha XM, Ye YH, Xiao WR, Tu ZC. Hu ZZ, et al. J Texture Stud. 2020 Jun;51(3):511-520. doi: 10.1111/jtxs.12495. Epub 2019 Dec 4. J Texture Stud. 2020. PMID: 31714599

3

Effect of Grass Carp Scale Collagen Peptide FTGML on cAMP-PI3K/Akt and MAPK Signaling Pathways in B16F10 Melanoma Cells and Correlation between Anti-Melanin and Antioxidant Properties.

Hu Z, Sha X, Zhang L, Huang S, Tu Z. Hu Z, et al. Foods. 2022 Jan 29;11(3):391. doi: 10.3390/foods11030391. Foods. 2022. PMID: 35159541 Free PMC article.

4

From Fish Scale Gelatin to Tyrosinase Inhibitor: A Novel Peptides Screening Approach Application.

Hu ZZ, Sha XM, Zhang L, Zha MJ, Tu ZC. Hu ZZ, et al. Front Nutr. 2022 Mar 18;9:853442. doi: 10.3389/fnut.2022.853442. eCollection 2022. Front Nutr. 2022. PMID: 35369091 Free PMC article.

5

Traceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry.

Sha XM, Jiang WL, Hu ZZ, Zhang LJ, Xie ZH, Lu L, Yuan T, Tu ZC. Sha XM, et al. Among authors: hu zz. Food Chem. 2023 Jan 30;400:133961. doi: 10.1016/j.foodchem.2022.133961. Epub 2022 Aug 24. Food Chem. 2023. PMID: 36084584

6

Identification of novel angiotensin converting enzyme (ACE) inhibitory peptides from Pacific saury: In vivo antihypertensive effect and transport route.

Wang S, Zhang L, Wang H, Hu Z, Xie X, Chen H, Tu Z. Wang S, et al. Int J Biol Macromol. 2024 Jan;254(Pt 1):127196. doi: 10.1016/j.ijbiomac.2023.127196. Epub 2023 Oct 2. Int J Biol Macromol. 2024. PMID: 37793525

7

Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis.

Zhang J, Tu Z, Hu Z, Hu Y, Wang H. Zhang J, et al. Food Chem. 2024 Mar 30;437(Pt 2):137881. doi: 10.1016/j.foodchem.2023.137881. Epub 2023 Oct 31. Food Chem. 2024. PMID: 37931449

8

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid.

Xie H, Sha XM, Yuan P, Li JL, Hu ZZ, Tu ZC. Xie H, et al. Among authors: hu zz. Front Nutr. 2024 Mar 20;11:1343394. doi: 10.3389/fnut.2024.1343394. eCollection 2024. Front Nutr. 2024. PMID: 38571750 Free PMC article.

9

Thermal stability of γ-PGA modified fish gelatin emulsion.

Xie H, Sha XM, Shan S, Hu ZZ, Tu ZC. Xie H, et al. Among authors: hu zz. J Sci Food Agric. 2024 Oct 7. doi: 10.1002/jsfa.13947. Online ahead of print. J Sci Food Agric. 2024. PMID: 39373620

10

Enhanced stability of curcumin encapsulated in fish gelatin emulsions combined with γ-Polyglutamic acid.

Xie H, Sha XM, Hu ZZ, Tu ZC. Xie H, et al. Among authors: hu zz. Int J Biol Macromol. 2024 Nov 16:137772. doi: 10.1016/j.ijbiomac.2024.137772. Online ahead of print. Int J Biol Macromol. 2024. PMID: 39557231

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