Juncai Tu

Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion.

B. Adhikari, C. Brennan, M. Brennan, 2023, Food chemistry.

Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion

B. Adhikari, C. Brennan, M. Brennan, 2023, Food Hydrocolloids.

Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer.

B. Adhikari, Weidong Bai, Charles Stephen Brennan, 2023, Food research international.

Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells.

Xiaofang Zeng, Hao Dong, Weidong Bai, 2022, Journal of agricultural and food chemistry.

Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate.

Xiaofang Zeng, Hao Dong, Weidong Bai, 2023, Journal of agricultural and food chemistry.

Peanut de-oiling at room temperature by micro-aqueous hydration: Co-destabilization driven by oleosome coalescence and protein aggregation

Juncai Tu, Shenghai Liu, Weidong Bai, 2024, International Journal of Biological Macromolecules.