Wu N - Search Results

1

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.

Zhang M, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Zhang M, et al. Among authors: wu n. J Nutr Biochem. 2019 Jan;63:44-53. doi: 10.1016/j.jnutbio.2018.09.019. Epub 2018 Sep 27. J Nutr Biochem. 2019. PMID: 30342316

2

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

Zhang M , Zhao Y , Wu N , Yao Y , Xu M , Du H , Tu Y . Zhang M , et al. Among authors: wu n. Food Funct. 2018 Dec 13;9(12):6444-6454. doi: 10.1039/c8fo01939h. Food Funct. 2018. PMID: 30462121

3

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

Xu L, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Xu L, et al. Among authors: wu n. Food Chem. 2019 Mar 1;275:600-609. doi: 10.1016/j.foodchem.2018.09.078. Epub 2018 Sep 20. Food Chem. 2019. PMID: 30724239

4

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

Zhu G , Jiang Y , Yao Y , Wu N , Luo J , Hu M , Tu Y , Xu M . Zhu G , et al. Among authors: wu n. Food Funct. 2019 Feb 20;10(2):1109-1122. doi: 10.1039/c8fo02312c. Food Funct. 2019. PMID: 30724290

5

Formation mechanism of low-density lipoprotein gel induced by NaCl.

Xu L, Zhao Y, Xu M, Nie X, Wu N, Tu Y. Xu L, et al. Among authors: wu n. Poult Sci. 2019 Oct 1;98(10):5166-5176. doi: 10.3382/ps/pez232. Poult Sci. 2019. PMID: 31064005 Free article.

6

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

Guo W, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y. Guo W, et al. Among authors: wu n. Int J Biol Macromol. 2019 Oct 1;138:116-124. doi: 10.1016/j.ijbiomac.2019.07.057. Epub 2019 Jul 8. Int J Biol Macromol. 2019. PMID: 31295501

7

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

Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Yang Y, et al. Among authors: wu n. Food Chem. 2020 May 1;311:125952. doi: 10.1016/j.foodchem.2019.125952. Epub 2019 Dec 4. Food Chem. 2020. PMID: 31869646

8

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

Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Yang Y, et al. Among authors: wu n. Food Chem. 2020 May 1;311:125998. doi: 10.1016/j.foodchem.2019.125998. Epub 2019 Dec 9. Food Chem. 2020. PMID: 31874426

9

Biological Activities of Egg Yolk Lipids: A Review.

Xiao N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y. Xiao N, et al. Among authors: wu n. J Agric Food Chem. 2020 Feb 19;68(7):1948-1957. doi: 10.1021/acs.jafc.9b06616. Epub 2020 Feb 10. J Agric Food Chem. 2020. PMID: 32009394 Review.

10

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

Gao X, Yao Y, Wu N, Xu M, Zhao Y, Tu Y. Gao X, et al. Among authors: wu n. Int J Biol Macromol. 2020 Jul 15;155:588-597. doi: 10.1016/j.ijbiomac.2020.03.209. Epub 2020 Mar 28. Int J Biol Macromol. 2020. PMID: 32234445

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