Wang H - Search Results

1

The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin glycated with different reducing sugars.

Zhang M, Tu ZC, Liu J, Hu YM, Wang H, Mao JH, Li JL. Zhang M, et al. Among authors: wang h. J Food Biochem. 2021 Jan;45(1):e13539. doi: 10.1111/jfbc.13539. Epub 2020 Oct 26. J Food Biochem. 2021. PMID: 33107047

2

LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives.

Chen Y, Tu ZC, Wang H, Liu GX, Liao ZW, Zhang L. Chen Y, et al. Among authors: wang h. Food Chem. 2018 Dec 1;268:171-178. doi: 10.1016/j.foodchem.2018.06.092. Epub 2018 Jun 19. Food Chem. 2018. PMID: 30064745

3

Conformational alteration and the glycated sites in ovalbumin during vacuum freeze-drying induced glycation: A study using conventional spectrometry and liquid chromatography-high resolution mass spectrometry.

Wang H, Sun Q, Tan JM, Hu YM, Yan W, Li Z, Tu ZC. Wang H, et al. Food Chem. 2020 Jul 15;318:126519. doi: 10.1016/j.foodchem.2020.126519. Epub 2020 Feb 28. Food Chem. 2020. PMID: 32151926

4

Mechanism of the effect of 2, 2'-azobis (2-amidinopropane) dihydrochloride simulated lipid oxidation on the IgG/IgE binding ability of ovalbumin.

Zhang JJ, Tu ZC, Wang H, Hu YM, Du PC, Yang YP. Zhang JJ, et al. Among authors: wang h. Food Chem. 2020 Oct 15;327:127037. doi: 10.1016/j.foodchem.2020.127037. Epub 2020 May 19. Food Chem. 2020. PMID: 32446030

5

Isolation and allergenicity evaluation of glycated α-lactalbumin digestive products and identification of allergenic peptides.

Wang XM, Tu ZC, Ye YH, Liu GX, Hu YM, Wang H. Wang XM, et al. Among authors: wang h. Food Chem. 2022 Oct 1;390:133185. doi: 10.1016/j.foodchem.2022.133185. Epub 2022 May 10. Food Chem. 2022. PMID: 35567971

6

The reduction in the immunoglobulin G and immunoglobulin E binding capacity of β-lactoglobulin via spray-drying technology.

Yang S, Tu ZC, Wang H, Huang T. Yang S, et al. Among authors: wang h. J Dairy Sci. 2020 Apr;103(4):2993-3001. doi: 10.3168/jds.2019-17322. Epub 2020 Feb 11. J Dairy Sci. 2020. PMID: 32057430 Free article.

7

Insight into the mechanism of urea inhibit ovalbumin-glucose glycation by conventional spectrometry and liquid chromatography-high resolution mass spectrometry.

Hu YM, Guo HZ, Wang H, Yang YF, Tu ZC, Huang T. Hu YM, et al. Among authors: wang h. Food Chem. 2021 Apr 16;342:128340. doi: 10.1016/j.foodchem.2020.128340. Epub 2020 Oct 9. Food Chem. 2021. PMID: 33069536

8

Investigation of the effect of oxidation on the structure of β-lactoglobulin by high resolution mass spectrometry.

Du PC, Tu ZC, Wang H, Hu YM, Zhang JJ, Zhong BZ. Du PC, et al. Among authors: wang h. Food Chem. 2021 Mar 1;339:127939. doi: 10.1016/j.foodchem.2020.127939. Epub 2020 Sep 3. Food Chem. 2021. PMID: 33152852

9

Fabrication and performance evaluation of pectin-fish gelatin-resveratrol preservative films.

Huang S, Tu Z, Sha X, Hu Y, Chen N, Wang H. Huang S, et al. Among authors: wang h. Food Chem. 2021 Nov 1;361:129832. doi: 10.1016/j.foodchem.2021.129832. Epub 2021 Apr 20. Food Chem. 2021. PMID: 34023688

10

Protective effect of antioxidant peptides from grass carp scale gelatin on the H₂O₂-mediated oxidative injured HepG2 cells.

Hu YM, Lu SZ, Li YS, Wang H, Shi Y, Zhang L, Tu ZC. Hu YM, et al. Among authors: wang h. Food Chem. 2022 Mar 30;373(Pt B):131539. doi: 10.1016/j.foodchem.2021.131539. Epub 2021 Nov 8. Food Chem. 2022. PMID: 34776311

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