Xiaoqin Huang

发表

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.

Structural changes of ultrasonicated bovine serum albumin revealed by hydrogen–deuterium exchange and mass spectrometry

Z. Tu, Hui Wang, Xiaoqin Huang, 2014, Analytical and Bioanalytical Chemistry.

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Z. Tu, Hui Wang, Xiaoqin Huang, 2015, Journal of Food Science and Technology.

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

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

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Z. Tu, Hui Wang, Xiaoqin Huang, 2014 .

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

Z. Tu, Hui Wang, Yue‐ming Hu, 2012 .

A high throughput screening assay for identifying glycation inhibitors on MALDI-TOF target.

Z. Tu, Hui Wang, Xiaoqin Huang, 2015, Food chemistry.

Comparison of different methods for extracting polyphenols from Ipomoea batatas leaves, and identification of antioxidant constituents by HPLC-QTOF-MS2

Z. Tu, Hui Wang, Xiaoqin Huang, 2015 .

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Zhenan Bao, Z. Tu, Hui Wang, 2014, Journal of Food Science and Technology.

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

Z. Tu, Hui Wang, Guang-xian Liu, 2013, Food chemistry.

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

Z. Tu, Hui Wang, Xiaoqin Huang, 2013, Journal of agricultural and food chemistry.

Probing the conformational changes of ovalbumin after glycation using HDX-MS.

Z. Tu, Hui Wang, Xiaoqin Huang, 2015, Food chemistry.

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

Z. Tu, Hui Wang, Xiaoqin Huang, 2014, Journal of agricultural and food chemistry.

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

Z. Tu, Hui Wang, Xiaoqin Huang, 2012, International journal of biological macromolecules.

Isolation and Physicochemical Properties of Hardleaf Oatchestnut (Castanopsis sclerophylla) Starch

Z. Tu, Hui Wang, Xiaoqin Huang, 2011 .

Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of sweet potato (Ipomoea batatas L.) leaves flavonoid

Z. Tu, Hui Wang, Hu Yueming, 2013 .

A high throughput screening assay for identifying glycation inhibitors on MALDI-TOF target.

Z. Tu, Hui Wang, Xiaoqin Huang, 2015, Food chemistry.