Huaying Du

发表

Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

Jing Wang, Chunmei Chang, Jinyin Chen, 2021, Frontiers in Nutrition.

Cytokinin Confers Brown Planthopper Resistance by Elevating Jasmonic Acid Pathway in Rice

J. Wan, Jie Huang, Qi Li, 2022, International journal of molecular sciences.

Benzothiazole (BTH) Induced Resistance of Navel Orange Fruit and Maintained Fruit Quality during Storage

Rui Yang, Ying Sun, Jinyin Chen, 2021 .

Egg yolk oils exert anti-inflammatory effect via regulating Nrf2/NF-κB pathway.

Huaying Du, Yonggang Tu, Yan Zhao, 2021, Journal of ethnopharmacology.

Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review.

Jianping Wu, Huaying Du, Yonggang Tu, 2021, Journal of agricultural and food chemistry.

Ovotransferrin exerts bidirectional immunomodulatory activities via TLR4‐mediated signal transduction pathways in RAW264.7 cells

Huaying Du, Yonggang Tu, Mingsheng Xu, 2021, Food science & nutrition.

An Adenylate Kinase OsAK3 Involves Brassinosteroid Signaling and Grain Length in Rice (Oryza sativa L.)

Ji Huang, Hongsheng Zhang, Huaying Du, 2021, Rice.

Ovotransferrin enhances intestinal immune response in cyclophosphamide-induced immunosuppressed mice.

Jing Luo, Yan Jiang, Huaying Du, 2018, International journal of biological macromolecules.

Antiviral effect of ovotransferrin in mouse peritoneal macrophages by up-regulating type I interferon expression

Huaying Du, Yonggang Tu, Wen-jun Wang, 2018 .

Nitric oxide maintains postharvest quality of navel orange fruit by reducing postharvest rotting during cold storage and enhancing antioxidant activity

Ying Sun, Rui Yang, Jinyin Chen, 2020 .

Biological activities of egg yolk lipids: A review.

Huaying Du, Yonggang Tu, Yan Zhao, 2020, Journal of agricultural and food chemistry.

The anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis.

Mengya Zhang, Huaying Du, Yonggang Tu, 2018, Food & function.

Physicochemical and nutritional characteristics of preserved duck egg white.

Huaying Du, Jian-ke Li, Yonggang Tu, 2014, Poultry science.

Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food Hydrocolloids.

Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Food chemistry.

The role of metal compounds in dynamically regulating alkali infiltration during pickling of preserved eggs.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Food research international.

Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali

Huaying Du, Yonggang Tu, Yan Zhao, 2021 .

Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, International journal of biological macromolecules.

An Antifungal Role of Hydrogen Sulfide on Botryosphaeria Dothidea and Amino Acid Metabolism Involved in Disease Resistance Induced in Postharvest Kiwifruit

Jinyin Chen, Jie Yuan, Zengyu Gan, 2022, Frontiers in Plant Science.

Lilium casa blanca petals mediated silver nanoparticles with antioxidant and surface enhanced Raman scattering activities

Jianhua Xiong, Huaying Du, Juan Du, 2020 .

VF-4 and DR-8 derived from salted egg white inhibit inflammatory activity via NF-κB/PI3K-Akt/MAPK signal transduction pathways in HT-29 cells induced by TNF-α.

Huaying Du, Yonggang Tu, Yan Zhao, 2021, Molecular nutrition & food research.

Effects of nitric oxide on the alleviation of postharvest disease induced by Penicillium italicum in navel orange fruits

Jinyin Chen, Chunpeng Wan, Wei Zhang, 2021, International Journal of Food Science & Technology.

Egg white protein-based delivery system for bioactive substances: a review.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Critical reviews in food science and nutrition.

Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions

Huaying Du, Yonggang Tu, Yan Zhao, 2021, LWT.

Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food chemistry.

Effect of polysaccharides on the functional properties of egg white protein: A review.

Huaying Du, Yonggang Tu, Yan Zhao, 2021, Journal of food science.

Effects of Grafting Degree on the Physicochemical Properties of Egg White Protein-Sodium Carboxymethylcellulose Conjugates and Their Aerogels

Ting-Cheng Tang, Shuaishuai Tang, Huaying Du, 2022, Applied Sciences.

A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications.

Huaying Du, Xi Huang, Yonggang Tu, 2021, Food research international.

Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food chemistry.

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting.

Huaying Du, Yonggang Tu, Yan Zhao, 2019, Food chemistry.

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Xu-Liang Nie, Huaying Du, Yonggang Tu, 2017, PloS one.

Transcriptome analysis reveals delaying of the ripening and cell wall degradation of kiwifruit by hydrogen sulfide.

Jinyin Chen, Yuan Dou, Wei Zhang, 2020, Journal of the science of food and agriculture.

Synergistic effect of nitric oxide with hydrogen sulfide on inhibition of ripening and softening of peach fruits during storage

Jinyin Chen, Wei Wang, Chunpeng Wan, 2019, Scientia Horticulturae.

Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage.

Wei Wang, Jingying Shi, Wei Zhang, 2014, Journal of the science of food and agriculture.

Transcriptome profiling to elucidate mechanisms of the enhancement of the resistance to Botryosphaeria dothidea by nitric oxide in postharvest kiwifruit during storage

Jing Wang, Jinyin Chen, Jie Yuan, 2022, LWT.

Transcriptome profiling of postharvest kiwifruit in response to exogenous nitric oxide

Jinyin Chen, Chunpeng Wan, Yuan Dou, 2021 .

Ovotransferrin alleviated acute gastric mucosal injury in BALB/c mice caused by ethanol.

Yan Huang, Huaying Du, Yonggang Tu, 2023, Food & function.

Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-α-induced Caco-2 cells

Mengya Zhang, Huaying Du, Yonggang Tu, 2017 .

qGL3/OsPPKL1 Induces Phosphorylation of 14-3-3 OsGF14b to Inhibit OsBZR1 Function in Brassinosteroid Signaling.

Ji Huang, Hongsheng Zhang, Huaying Du, 2021, Plant physiology.

Immunomodulatory effect of protease hydrolysates from ovotransferrin.

Huaying Du, Yonggang Tu, Mingsheng Xu, 2017, Food & function.

Production of high affinity monoclonal antibody and development of indirect competitive chemiluminescence enzyme immunoassay for gentamicin residue in animal tissues.

Yan Zhang, B. Hammock, Huaying Du, 2022, Food Chemistry.

Changes in aggregation behavior of raw and cooked salted egg yolks during pickling

Xu-Liang Nie, Huaying Du, Yonggang Tu, 2018, Food Hydrocolloids.

Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure and simulated in vitro gastrointestinal digestion of duck egg white.

Huaying Du, Xue-Li Gao, Yonggang Tu, 2021, Journal of the science of food and agriculture.

Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells.

Mengya Zhang, Huaying Du, Yonggang Tu, 2019, The Journal of nutritional biochemistry.

Development of a single-chain variable fragment-alkaline phosphatase fusion protein-based direct competitive enzyme-linked immunosorbent assay for furaltadone metabolite in ctenopharyngodon idellus

Mei Shu, Huaying Du, J. Xiong, 2021, Food and Agricultural Immunology.

Effects of incorporating different kinds of peptides on the foaming properties of egg white powder

Ting-Cheng Tang, Yan-ping Jiang, Shuaishuai Tang, 2021, Innovative Food Science & Emerging Technologies.

Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate.

Huaying Du, Yonggang Tu, Yan Zhao, 2022, Food chemistry.

Simultaneous Determination of 20 Inorganic Elements in Preserved Egg Prepared with Different Metal Ions by ICP-AES

Huaying Du, Yonggang Tu, Yan Zhao, 2013, Food Analytical Methods.

Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel.

Xu-Liang Nie, Huaying Du, Jian-ke Li, 2014, Poultry science.

The Phosphoproteomic and Interactomic Landscape of qGL3/OsPPKL1 Mediated Brassinosteroid Signaling in Rice.

Ji Huang, Hongsheng Zhang, Huaying Du, 2021, The Plant journal : for cell and molecular biology.

Egg Yolk Lipids Alleviated Dextran Sulfate Sodium-Induced Colitis by Inhibiting NLRP3 Inflammasome and Regulating Gut Microbiota.

Huaying Du, Yonggang Tu, Yan Zhao, 2023, Molecular nutrition & food research.

Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells.

Mengya Zhang, Huaying Du, Yonggang Tu, 2019, The Journal of nutritional biochemistry.

Ovotransferrin Inhibits TNF-α Induced Inflammatory Response in Gastric Epithelial Cells via MAPK and NF-κB Pathway.

Yan Huang, Huaying Du, Yonggang Tu, 2023, Journal of agricultural and food chemistry.