Yue‐ming Hu

发表

Insight into the mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin by high-resolution mass spectrometry.

Dan Bu, Z. Tu, Hui Wang, 2021, Food chemistry.

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2015, Journal of Food Science and Technology.

Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion

Z. Tu, Hui Wang, Yue‐ming Hu, 2021, Foods.

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2013, Food chemistry.

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2018, Journal of agricultural and food chemistry.

Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel

Z. Tu, Hui Wang, Yue‐ming Hu, 2022, Food Hydrocolloids.

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Z. Tu, Yue‐ming Hu, Xiao‐Mei Sha, 2022, Frontiers in Nutrition.

Mechanism of Selenium Nanoparticles Inhibiting Advanced Glycation End Products.

Z. Tu, Hui Wang, Yue‐ming Hu, 2020, Journal of agricultural and food chemistry.

Effects of Superheated Steam Treatment on the Allergenicity and Structure of Chicken Egg Ovomucoid

Z. Tu, Hui Wang, Yue‐ming Hu, 2022, Foods.

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.

Wei Yan, Z. Tu, Hui Wang, 2020, Food chemistry.

Oxidative stabilities of grass carp oil: possible mechanisms of volatile species formation in hydroperoxylated metabolites at high temperature

Z. Tu, Hui Wang, Yue‐ming Hu, 2022, European Food Research and Technology.

Gelling properties and interaction analysis of fish gelatin–low-methoxyl pectin system with different concentrations of Ca2+

Z. Tu, Hui Wang, Yue‐ming Hu, 2020 .

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2023, Food Research International.

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior

Z. Tu, Yue‐ming Hu, Yan Shi, 2022, Foods.

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.

Z. Tu, Hui Wang, Yue‐ming Hu, 2020, Journal of agricultural and food chemistry.

Co-60 gamma irradiation induced ovalbumin-glucose glycation and allergenicity reduction revealed by high-resolution mass spectrometry and ELISA assay.

Z. Tu, Hui Wang, Yue‐ming Hu, 2022, Food chemistry.

Investigation of the Mechanism of 60Co Gamma-Ray Irradiation-Stimulated Oxidation Enhancing the Antigenicity of Ovalbumin by High-Resolution Mass Spectrometry.

Z. Tu, Hui Wang, Yue‐ming Hu, 2022, Journal of agricultural and food chemistry.

Investigation of the effect of oxidation on the structure of β-lactoglobulin by high resolution mass spectrometry.

Z. Tu, Hui Wang, Yue‐ming Hu, 2021, Food chemistry.

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2020, Food chemistry.

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2020, Food chemistry.

Comparison of ovalbumin glycation by microwave irradiation and conventional heating

Hui Wang, Yue‐ming Hu, Lanling Chu, 2019 .

Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp ( Carassius auratus var. pengze) during frozen storage

Z. Tu, Hui Wang, Yue‐ming Hu, 2020 .

Rational design of nickel-cobalt selenides@selenium nanostructure by adjusting the synthesis environment for high performance sodium-ion batteries

Shouwu Guo, Yue‐ming Hu, Hui Wang, 2022, Inorganic Chemistry Frontiers.

Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells.

Z. Tu, Hui Wang, Yue‐ming Hu, 2021, Food chemistry.

Inhibition mechanism of α-glucosidase inhibitors screened from Artemisia selengensis Turcz root

Z. Tu, Hui Wang, Yue‐ming Hu, 2020 .

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2020, Journal of food biochemistry.

Isolation and allergenicity evaluation of glycated α-lactalbumin digestive products and identification of allergenic peptides.

Hong Wang, Z. Tu, Yue‐ming Hu, 2022, Food chemistry.

Mechanism on the Allergenicity Changes of α-Lactalbumin Treated by Sonication-Assisted Glycation during In Vitro Gastroduodenal Digestion.

Z. Tu, Hui Wang, Yue‐ming Hu, 2021, Journal of Agricultural and Food Chemistry.

Mechanism of the Reduced IgG/IgE Binding Abilities of Glycated β-Lactoglobulin and Its Digests through High-Resolution Mass Spectrometry.

Z. Tu, Hui Wang, Yue‐ming Hu, 2021, Journal of Agricultural and Food Chemistry.

The decrease of Ara h 2 allergenicity by glycation is determined by reducing sugar chain length and isomers

Hong Wang, Pingwei Wen, Z. Tu, 2023, Food Chemistry.

Effect of frying on the lipid oxidation and volatile substances in grass carp ( Ctenopharyngodon idellus ) fillet

Z. Tu, Hui Wang, Yue‐ming Hu, 2022, Journal of food processing and preservation.

Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

Z. Tu, Hui Wang, Yue‐ming Hu, 2012 .

Fabrication and performance evaluation of pectin-fish gelatin-resveratrol preservative films.

Z. Tu, Hui Wang, Yue‐ming Hu, 2021, Food chemistry.

Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota.

Hong Wang, Yue‐ming Hu, Haiqiong Chen, 2023, Food research international.

Investigation on potential allergenic peptides and critical amino acids of the digestive products of glycated α-lactalbumin via allergenicity evaluation and molecular dynamic simulation

Yue‐ming Hu, Xu-mei Wang, Zongcai Tu, 2024, LWT.

Review the Antioxidant and Angiotensin Converting Enzyme Inhibitory Peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies

Yue‐ming Hu, Shu Wang, Bizhen Zhong, 2024, Food Bioscience.