Tu Z - Search Results

1

pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties.

Cheng C, Tu Z, Wang H. Cheng C, et al. Among authors: tu z. Food Res Int. 2023 May;167:112652. doi: 10.1016/j.foodres.2023.112652. Epub 2023 Mar 10. Food Res Int. 2023. PMID: 37087241

2

[Effect of dynamic high pressure microfluidization treatment on the microstructure of ovalbumin].

Tu ZC, Wang H, Liu GX, Chen G, Dou YX, Zhang XC. Tu ZC, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2010 Feb;30(2):495-8. Guang Pu Xue Yu Guang Pu Fen Xi. 2010. PMID: 20384153 Chinese.

3

[Effects of dynamic high-pressure microfluidization on the structure of waxy rice starch].

Tu ZC, Zhu XM, Chen G, Wang H, Zhang B, Huang XQ, Li Z. Tu ZC, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2010 Mar;30(3):834-7. Guang Pu Xue Yu Guang Pu Fen Xi. 2010. PMID: 20496721 Chinese.

4

Structural evidence for cooperative microtubule stabilization by Taxol and the endogenous dynamics regulator MAP4.

Xiao H, Wang H, Zhang X, Tu Z, Bulinski C, Khrapunovich-Baine M, Hogue Angeletti R, Horwitz SB. Xiao H, et al. Among authors: tu z. ACS Chem Biol. 2012 Apr 20;7(4):744-52. doi: 10.1021/cb200403x. Epub 2012 Feb 6. ACS Chem Biol. 2012. PMID: 22270553 Free PMC article.

5

Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of lentinan.

Huang X, Tu Z, Jiang Y, Xiao H, Zhang Q, Wang H. Huang X, et al. Among authors: tu z. Int J Biol Macromol. 2012 Dec;51(5):926-32. doi: 10.1016/j.ijbiomac.2012.07.018. Epub 2012 Jul 22. Int J Biol Macromol. 2012. PMID: 22829052

6

Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry.

Huang X, Tu Z, Wang H, Zhang Q, Shi Y, Xiao H. Huang X, et al. Among authors: tu z. J Agric Food Chem. 2013 Mar 6;61(9):2253-62. doi: 10.1021/jf304758r. Epub 2013 Feb 25. J Agric Food Chem. 2013. PMID: 23394680

7

Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry.

Wang H, Tu ZC, Liu GX, Liu CM, Huang XQ, Xiao H. Wang H, et al. Food Chem. 2013 Nov 15;141(2):985-91. doi: 10.1016/j.foodchem.2013.04.045. Epub 2013 Apr 28. Food Chem. 2013. PMID: 23790877

8

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: tu z. 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

9

[Effect of dynamic high-pressure micro-fluidization on the structure of maize amylose].

Tu ZC, Yin YB, Zhang Q, Wang H. Tu ZC, et al. Guang Pu Xue Yu Guang Pu Fen Xi. 2013 May;33(5):1379-82. Guang Pu Xue Yu Guang Pu Fen Xi. 2013. PMID: 23905356 Chinese.

10

Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry.

Zhang Q, Tu Z, Wang H, Huang X, Shi Y, Sha X, Xiao H. Zhang Q, et al. Among authors: tu z. J Agric Food Chem. 2014 Mar 26;62(12):2522-30. doi: 10.1021/jf5002765. Epub 2014 Mar 14. J Agric Food Chem. 2014. PMID: 24606342

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