Hu Y - Search Results

1

Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems.

Li C, Tu Z, Liu W, Wu C, Hu Y, Wang H. Li C, et al. Among authors: hu y. Food Res Int. 2023 Mar;165:112461. doi: 10.1016/j.foodres.2023.112461. Epub 2023 Jan 9. Food Res Int. 2023. PMID: 36869477

2

Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry.

Huang X, Tu Z, Wang H, Zhang Q, Hu Y, Zhang L, Niu P, Shi Y, Xiao H. Huang X, et al. Among authors: hu y. Food Chem. 2013 Dec 1;141(3):3250-9. doi: 10.1016/j.foodchem.2013.05.159. Epub 2013 Jun 11. Food Chem. 2013. PMID: 23871084

3

Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state.

Tu ZC, Hu YM, Wang H, Huang XQ, Xia SQ, Niu PP. Tu ZC, et al. J Food Sci Technol. 2015 Mar;52(3):1453-61. doi: 10.1007/s13197-013-1120-x. Epub 2013 Aug 14. J Food Sci Technol. 2015. PMID: 25745213 Free PMC article.

4

The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry.

Liao ZW, Ye YH, Wang H, Chen Y, Sha XM, Zhang L, Huang T, Hu YM, Tu ZC. Liao ZW, et al. Among authors: hu ym. J Agric Food Chem. 2018 Oct 17;66(41):10693-10702. doi: 10.1021/acs.jafc.8b04165. Epub 2018 Oct 5. J Agric Food Chem. 2018. PMID: 30252462

5

Conformational alteration and the glycated sites in ovalbumin during vacuum freeze-drying induced glycation: A study using conventional spectrometry and liquid chromatography-high resolution mass spectrometry.

Wang H, Sun Q, Tan JM, Hu YM, Yan W, Li Z, Tu ZC. Wang H, et al. Food Chem. 2020 Jul 15;318:126519. doi: 10.1016/j.foodchem.2020.126519. Epub 2020 Feb 28. Food Chem. 2020. PMID: 32151926

6

Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry.

Yang Y, Liu G, Tu Z, Wang H, Hu Y, Mao J, Zhang J. Yang Y, et al. Among authors: hu y. J Agric Food Chem. 2020 Jun 3;68(22):6065-6075. doi: 10.1021/acs.jafc.0c01233. Epub 2020 May 21. J Agric Food Chem. 2020. PMID: 32396375

7

Mechanism of the effect of 2, 2'-azobis (2-amidinopropane) dihydrochloride simulated lipid oxidation on the IgG/IgE binding ability of ovalbumin.

Zhang JJ, Tu ZC, Wang H, Hu YM, Du PC, Yang YP. Zhang JJ, et al. Food Chem. 2020 Oct 15;327:127037. doi: 10.1016/j.foodchem.2020.127037. Epub 2020 May 19. Food Chem. 2020. PMID: 32446030

8

Mechanism of Selenium Nanoparticles Inhibiting Advanced Glycation End Products.

Du PC, Tu ZC, Wang H, Hu YM. Du PC, et al. J Agric Food Chem. 2020 Sep 30;68(39):10586-10595. doi: 10.1021/acs.jafc.0c03229. Epub 2020 Sep 15. J Agric Food Chem. 2020. PMID: 32866004

9

Insight into the mechanism of urea inhibit ovalbumin-glucose glycation by conventional spectrometry and liquid chromatography-high resolution mass spectrometry.

Hu YM, Guo HZ, Wang H, Yang YF, Tu ZC, Huang T. Hu YM, et al. Food Chem. 2021 Apr 16;342:128340. doi: 10.1016/j.foodchem.2020.128340. Epub 2020 Oct 9. Food Chem. 2021. PMID: 33069536

10

The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin glycated with different reducing sugars.

Zhang M, Tu ZC, Liu J, Hu YM, Wang H, Mao JH, Li JL. Zhang M, et al. J Food Biochem. 2021 Jan;45(1):e13539. doi: 10.1111/jfbc.13539. Epub 2020 Oct 26. J Food Biochem. 2021. PMID: 33107047

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