[1] Haiqi Chen, Zongcai Tu*, Yanru Zhou, Zuohua Xie, Siqiong Zhang, Pingwei Wen, Jiaojiao Liu, Qiannan Jiang, Hui Wang, Yueming Hu*. Insight into the mechanism underlying the reduction of digestibility and IgG/IgE binding ability in ovalbumin during different high-temperature conduction modes-induced glycation. Journal of Agricultural and Food Chemistry, 2024, 72(5), 2801-2812.

[2] Ping Yang, Xumei Wang, Hui Wang*, Yueming Hu, Pingwei Wen, Zongcai Tu. The decrease of Ara h 2 allergenicity by glycation is determined by reducing sugar chain length and isomers. Food Chemistry, 2024, 432, 137289.

[3] Junwei Zhang, Zongcai Tu, Pingwei Wen*, Hui Wang,Yueming Hu. Peptidomics screening and molecular docking with umami receptors T1R1/T1R3 of novel umami peptides from oyster (Crassostrea gigas) hydrolysates. Journal of Agriculturnal and Food Chemistry, 2024, 72, 634-646.

[4] Haiqi Chen, Zhongyue Bian, Pingwei Wen, Hui Wang*, Yueming Hu, Zongcai Tu, Guangxian Liu*. Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation. Food Chemistry, 2024, 433, 137384.

[5] Shu Wang, Lu Zhang, Hui Wang*, Zizi Hu, Xing Xie, Haiqi Chen, Zongcai Tu*. Identification of novel angiotensin converting enzyme (ACE) inhibitory peptides from Pacific saury: In vivo antihypertensive effect and transport route. International Journal of Biological Macromolecules, 2024, 254, 127196.

[6] Sha Xiao-Mei, Jiang Wen-Li, Hu Zi-Zi, Zhang Li-Jun, Xie Zuo-Hua, Lu Ling, Yuan Tao*, Tu Zong-Cai*. Traceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry. Food Chemistry, 2023, 400:133961.

[7] Lu Zhang, Chun-Yan Peng, Pei-Xin Wang, Lin-Ju Xu, Jia-Hui Liu, Xing Xie, Ling Lu, Zong-Cai Tu*. Hypoglycemic, H2O2-induced oxidative injury protective effect and phytochemical profiles of ethyl acetate fraction from Paeoniae Radix Alba (RPA). Frontiers in Nutrition, 2023, 10: 1126359. 

[8] Sheng Shu, Xiao-Mei Sha*, Zi-Zi Hu, Qing-Ling Ma, Juan-Juan Qiao, Ting Fang, Wen-Li Jiang, Zong-Cai Tu*. Improving gelling properties of fish gelatin by γ-polyglutamic acid with four different molecular weights. International Journal of Food Science and Technology, 2023, 58: 6588-6597.

[9] Xin Li, Xiao-Mei Sha, Hong-Shun Yang*, Zhong-Yang Ren, Zong-Cai Tu*. Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film. Food Chemistry: X, 2023, 18: 100673.

[10] Sha Xiao-Mei, Fang Ting, Zhang Jia-Hui, Shu Sheng, Hu Zi-Zi*, Tu Zong-Cai*. In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase. Food Hydrocolloids, 2023, 145:109079.

[11] Yang Wang, Kai Zhang, Yi-Ying Mao, Yan-Hong Shao, Jun Liu*, Zong-Cai Tu*. A comparative study on the allergenic potential of β-lactoglobulin conjugated to glucose, caffeic acid and caffeoyl glucopyranose. Food & Function, 2023, 14: 4354-4367.

[12] Xiangfei Hu, Qiannan Jiang, Hui Wang, Jinlin Li*, Zongcai Tu*. Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets. Food Chemistry, 2023, 421, 136111. 

[13] Haiqi Chen, Yanru Zhou, Siqiong Zhang, Zuohua Xie, Pingwei Wen, Hui Wang, Yueming Hu*, Peihan Wu, Jiaojiao Liu, Qiannan Jiang, Zongcai Tu*. Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota. Food Research International, 2023, 173, 113487.

[14] Ji-hua Mao, Kai Zhang, Ying-fei He, Jun Liu, Yan-hong Shao*, Zong-cai Tu*. Molecular structure, IgE binding capacity and gut microbiota of ovalbumin conjugated to fructose and galactose: A comparative study. International Journal of Biological Macromolecules, 2023, 234, 123640.

[15] Qun Zhang, Wei Fan, Yan Shi*, Zongcai Tu*, Yueming Hu, Jing Zhang.  Interaction between soy protein isolate/whey protein isolate and sucrose ester during microencapsulation: Multi-spectroscopy and molecular docking. LWT-Food Science and Technology, 2023, 188, 115363. 

[16] Xumei Wang, Hui Wang, Yunhua Ye, Ping Yang, Guangxian Liu, Yueming Hu, Zongcai Tu*. Ultrasound-assisted glycation and the allergenicity of α-lactalbumin[J]. Journal of the Science of Food and Agriculture, 2023, 103(8), 3830-3839.

[17] Xiao-yan Jia, Min-fang Zhu, Lu Zhang*, Tian-Xin Ma, Yi-hua Li, Wen-sheng Sheng, Zong-cai Tu*. Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic-antagonistic effect[J]. Food Science & Nutrition, 2022, 10:1481-1493.

[18] Xiao-Mei Sha, Li-Jun Zhang, Wen-Mei Chen, Guang-Yao Wang, Jin-Lin Li*, Zi-Zi Hu, Zong-Cai Tu*. Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action[J]. International Journal of Food Science & Technology, 2022, 57(3): 1573-1586.

[19] Xin Li, Zong-cai Tu*, Xiao-mei Sha*, Zhong-ying Li, Jinlin Li, Ming-zheng Huang. Effect of coating on flavor metabolism of fish under different storage temperatures[J]. Food chemistry: X, 2022, 13: 100256.

[20] Zhong-yue Bian, Zong-cai Tu*, Hui Wang, Yue-ming Hu, Guang-xian Liu. Investigation of the mechanism of 60Co gamma-ray irradiation-stimulated oxidation enhancing the antigenicity of ovalbumin by high-resolution mass spectrometry[J]. Journal of Agricultural and Food Chemistry, 2022, 70, 9477-9488.