Yao Yao

发表

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.

Properties, digestion and peptide release of heat-induced duck egg white

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2021, LWT.

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

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

Overexpression of a soybean O-acetylserine (thiol) lyase-encoding gene GmOASTL4 in tobacco increases cysteine levels and enhances tolerance to cadmium stress

Deyue Yu, C. Zhang, Yao Yao, 2010, Biotechnology Letters.

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.

Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2017 .

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.

Molecular Cloning and Sequence Analysis of a Phenylalanine Ammonia-Lyase Gene from Dendrobium

Yongping Cai, Q. Jin, Yi Lin, 2013, PloS one.

Processing technology, principle, and nutritional characteristics of preserved eggs: A review

Wenjun Wang, Guowen Zhang, Yonggang Tu, 2022, Trends in Food Science & Technology.

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 .

The sol-gel-sol transformation behavior of egg white proteins induced by alkali.

Xue-Li Gao, Yonggang Tu, Yan Zhao, 2020, International journal of biological macromolecules.

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.

Effects of citric acid crosslinking on the structure and properties of ovotransferrin and chitosan composite films.

Yonggang Tu, Yan Zhao, Zhongping Yin, 2022, International journal of biological macromolecules.

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.

The Quality Characteristics Formation and Control of Salted Eggs: A Review

Xiaoya Li, Yonggang Tu, Yan Zhao, 2022, Foods.

Ovotransferrin ameliorates the dysbiosis of immunomodulatory function and intestinal microbiota induced by cyclophosphamide.

Yan-ping Jiang, Jing Luo, Yonggang Tu, 2019, Food & function.

A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells

Qiaofen Cheng, Rong Wang, Xiuyun Guo, 2014, European Food Research and 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.

The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: physicochemical properties, structure and quantitative protein degradation analysis

Xue-Li Gao, Yonggang Tu, Yan Zhao, 2021 .

An efficient, scalable and environmentally friendly separation method for ovoinhibitor from chicken egg white

D. Ahn, Xi Huang, Yonggang Tu, 2020 .

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.

A review on the development of pickled eggs: rapid pickling and quality optimization

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2022, Poultry science.

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

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

Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer

Fulong Wang, Rong Wang, Yawei Zhang, 2013 .

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 .

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.

Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2020 .

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

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

Distribution of fat droplets/particles and protein film components in batters of lean and back fat produced under controlled shear conditions

Rong Wang, Yawei Zhang, Hongguo Jin, 2013 .

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.

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.

Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review.

Yonggang Tu, Yan Zhao, Yao Yao, 2024, Food research international.

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

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

Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH

Yonggang Tu, Yan Zhao, Yao Yao, 2024, Food Hydrocolloids.

Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk

Yonggang Tu, Yan Zhao, Yao Yao, 2024, Food chemistry: X.

Effects of ovotransferrin-chitosan composite coating agent on the storage quality of heavy metals-free preserved eggs

Yonggang Tu, Yan Zhao, Mingsheng Xu, 2024, LWT.

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.