Wu Y - Search Results

1

Change in conformational, digestive and immunological characteristics of bovine allergen β-lactoglobulin induced by metal ions in combination with heating.

Fei S, Zhou J, Wu Y, Tong P, Gao J, Chen H, Li X. Fei S, et al. Among authors: wu y. Food Chem. 2021 Dec 1;364:130030. doi: 10.1016/j.foodchem.2021.130030. Epub 2021 May 9. Food Chem. 2021. PMID: 34198035

2

A novel sandwich enzyme-linked immunosorbent assay with covalently bound monoclonal antibody and gold probe for sensitive and rapid detection of bovine β-lactoglobulin.

He S, Li X, Wu Y, Wu S, Wu Z, Yang A, Tong P, Yuan J, Gao J, Chen H. He S, et al. Among authors: wu y, wu s, wu z. Anal Bioanal Chem. 2018 Jun;410(16):3693-3703. doi: 10.1007/s00216-018-1019-5. Epub 2018 Apr 14. Anal Bioanal Chem. 2018. PMID: 29654339

3

Highly Sensitive Detection of Bovine β-Lactoglobulin with Wide Linear Dynamic Range Based on Platinum Nanoparticles Probe.

He S, Li X, Wu Y, Wu S, Wu Z, Yang A, Tong P, Yuan J, Gao J, Chen H. He S, et al. Among authors: wu y, wu s, wu z. J Agric Food Chem. 2018 Nov 7;66(44):11830-11838. doi: 10.1021/acs.jafc.8b04086. Epub 2018 Oct 26. J Agric Food Chem. 2018. PMID: 30339378

4

Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties.

Li X, Ma X, Xiao N, Long W, Wu Y, Tong P, Chen H. Li X, et al. Among authors: wu y. J Food Sci. 2019 Jun;84(6):1322-1330. doi: 10.1111/1750-3841.14631. Epub 2019 May 27. J Food Sci. 2019. PMID: 31132147

5

Allergenicity reduction and rheology property of Lactobacillus-fermented soymilk.

Xia J, Zu Q, Yang A, Wu Z, Li X, Tong P, Yuan J, Wu Y, Fan Q, Chen H. Xia J, et al. Among authors: wu y, wu z. J Sci Food Agric. 2019 Dec;99(15):6841-6849. doi: 10.1002/jsfa.9969. Epub 2019 Sep 12. J Sci Food Agric. 2019. PMID: 31385312

6

Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity.

Yuan J, Zheng Y, Wu Y, Chen H, Tong P, Gao J. Yuan J, et al. Among authors: wu y. J Food Biochem. 2020 Feb;44(2):e13113. doi: 10.1111/jfbc.13113. Epub 2019 Dec 10. J Food Biochem. 2020. PMID: 31823420

7

Structural analysis and allergenicity assessment of an enzymatically cross-linked bovine α-lactalbumin polymer.

Li X , Bai H , Wu Y , Cheng W , Wu Y , Wu Z , Yang A , Tong P , Chen H . Li X , et al. Among authors: wu y, wu z. Food Funct. 2020 Jan 29;11(1):628-639. doi: 10.1039/c9fo02238d. Food Funct. 2020. PMID: 31894808

8

Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard.

Tong P, Xiong L, Gao J, Li X, Wu Z, Yang A, Yuan J, Wu Y, Chen H. Tong P, et al. Among authors: wu y, wu z. J Food Sci. 2020 Mar;85(3):789-799. doi: 10.1111/1750-3841.15065. Epub 2020 Feb 20. J Food Sci. 2020. PMID: 32078753

9

Structure and allergenicity assessments of bovine β-lactoglobulin treated by sonication-assisted irradiation.

Yang F, Zou L, Wu Y, Wu Z, Yang A, Chen H, Li X. Yang F, et al. Among authors: wu y, wu z. J Dairy Sci. 2020 May;103(5):4109-4120. doi: 10.3168/jds.2019-17070. Epub 2020 Feb 26. J Dairy Sci. 2020. PMID: 32113777 Free article.

10

Potential allergenicity assessment after bovine apo-α-lactalbumin binding to calcium ion.

Huang M, Li X, Tong P, Gao J, Yuan J, Yang A, Chen H, Wu Y. Huang M, et al. Among authors: wu y. J Food Biochem. 2020 Sep;44(9):e13340. doi: 10.1111/jfbc.13340. Epub 2020 Jul 15. J Food Biochem. 2020. PMID: 32667722

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