Guanhao Bu

发表

Distribution and degradation of DNA from non-genetically and genetically modified soybean (Roundup Ready): Impact of soybean protein concentrate and soybean protein isolate preparation.

Fusheng Chen, Yan-Li Du, Lifen Zhang, 2020, Food chemistry.

The separation and identification of the residual antigenic fragments in soy protein hydrolysates.

Guanhao Bu, Ting-Ting Huang, Tanghao Li, 2020, Journal of food biochemistry.

Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment

Hongshun Yang, Fusheng Chen, Shaojuan Lai, 2011 .

Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin

Fusheng Chen, Guanhao Bu, Tanghao Li, 2020, European Food Research and Technology.

Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

D. Pan, Yongkang Luo, Guanhao Bu, 2008 .

Purification, identification, and in vitro antioxidant activities of selenium-containing proteins from selenium-enriched brown rice

Kunlun Liu, Fusheng Chen, Guanhao Bu, 2011, European Food Research and Technology.

Enhanced glutathione peroxidases (GPx) activity in young barley seedlings enriched with selenium

Kunlun Liu, Fusheng Chen, Guanhao Bu, 2011 .

A modified SDS-based DNA extraction method from raw soybean

Boye Liu, Fusheng Chen, Yan-Li Du, 2019, Bioscience reports.

Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase

Yongkang Luo, Guanhao Bu, Hai Zheng, 2008 .

In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits

Hongshun Yang, Kunlun Liu, Fusheng Chen, 2013, European Food Research and Technology.

Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants.

Hongshun Yang, Kunlun Liu, Fusheng Chen, 2015, Food chemistry.

The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene

Hongshun Yang, Guanhao Bu, Meiyue Wang, 2023, Journal of Food Engineering.

The influence of glycosylation on the antigenicity, allergenicity, and structural properties of 11S-lactose conjugates.

N. Zhang, Fusheng Chen, Guanhao Bu, 2015, Food research international.

Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates

Yongkang Luo, Guanhao Bu, Zhe Zheng, 2014, Journal of Food Science and Technology.

Functional characteristics and structural properties of soybean protein isolate–maltose conjugates

Guanhao Bu, M. Ren, Chenyu Zhao, 2021 .

Effects of heat treatment on the antigenicity, antigen epitopes, and structural properties of β-conglycinin.

Guanhao Bu, Tanghao Li, Guanpeng Xi, 2020, Food chemistry.

Identification of the linear immunodominant epitopes in the β subunit of β-conglycinin and preparation of epitope antibodies.

Guanhao Bu, Tanghao Li, Tingwei Zhu, 2020, International journal of biological macromolecules.

Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation

Hongshun Yang, Kunlun Liu, Fusheng Chen, 2015, European Food Research and Technology.

Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

Yongkang Luo, Guanhao Bu, Zhe Zheng, 2009 .

The influence of composite enzymatic hydrolysis on the antigenicity of β-conglycinin in soy protein hydrolysates

Fusheng Chen, Guanhao Bu, Ting-Ting Huang, 2018 .

Reduced antigenicity of β-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

Yongkang Luo, Y. Zhang, Guanhao Bu, 2010 .

Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate

Yongkang Luo, Guanhao Bu, Zhe Zheng, 2009 .

Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins.

Yongkang Luo, Fusheng Chen, Guanhao Bu, 2010, Journal of the science of food and agriculture.

Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

Yongkang Luo, Kunlun Liu, Fusheng Chen, 2013, Dairy science & technology.

Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

Fusheng Chen, Lifen Zhang, M. Fan, 2016 .

Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

Hongshun Yang, Kunlun Liu, Fusheng Chen, 2014 .

Effects of different factors on the forward extraction of soy protein in reverse micelle systems

Kunlun Liu, Fusheng Chen, Guanhao Bu, 2012 .

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Kunlun Liu, Fusheng Chen, Lifen Zhang, 2016 .

Identification and molecular interactions of novel ACE inhibitory peptides from rapeseed protein.

Min Zhang, Guanhao Bu, Zihui Li, 2023, Food chemistry.

The structural properties and antigenicity of soybean glycinin by glycation with xylose.

Fusheng Chen, Guanhao Bu, Tingwei Zhu, 2017, The Journal of the Science of Food and Agriculture.

Antigenicity and Structural Properties of Soybean Protein-glucose Conjugates

Fusheng Chen, Guanhao Bu, Tingwei Zhu, 2014 .

Functional, structural properties of pea protein isolate-xylooligosaccharide glycosylated conjugate and its application in O/W emulsion preparation

Luyan Z. Ma, Guanhao Bu, Xingfeng Guo, 2023, Journal of Food Measurement and Characterization.