Wen He

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

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

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

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

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

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

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.

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.

The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions

Yonggang Tu, Yan Zhao, Wen He, 2024, Foods.