Wu L - Search Results

1

Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran.

Liu W, Brennan M, Brennan C, You L, Wu L. Liu W, et al. Among authors: wu l. J Food Sci. 2023 Aug;88(8):3228-3238. doi: 10.1111/1750-3841.16665. Epub 2023 Jun 16. J Food Sci. 2023. PMID: 37326346

2

Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun.

Yi K, Wu L, Wu L, Song X, Xia Q, Cao Y, Li Y. Yi K, et al. Among authors: wu l. Food Chem X. 2024 Jun 1;23:101529. doi: 10.1016/j.fochx.2024.101529. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39669900 Free PMC article.

3

Modified dietary fiber from soybean dregs by fermentation alleviated constipation in mice.

Wu L, Tang C, Chen L, Zhao J. Wu L, et al. Food Chem X. 2023 Jul 25;19:100810. doi: 10.1016/j.fochx.2023.100810. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37780347 Free PMC article.

4

The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye-flavor raw liquor production.

Jiang B, Wu L, Wang Q, Yang L, Zheng J, Zhou S, He C, Jiao W, Xu B, Liu K. Jiang B, et al. Among authors: wu l. Food Sci Nutr. 2022 Apr 8;10(8):2681-2693. doi: 10.1002/fsn3.2872. eCollection 2022 Aug. Food Sci Nutr. 2022. PMID: 35959276 Free PMC article.

5

Aggregation of egg white proteins with pulsed electric fields and thermal processes.

Wu L, Zhao W, Yang R, Yan W, Sun Q. Wu L, et al. J Sci Food Agric. 2016 Aug;96(10):3334-41. doi: 10.1002/jsfa.7512. Epub 2016 Jan 7. J Sci Food Agric. 2016. PMID: 26525928

6

Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea.

Chen X, Zhang Y, Han Y, Li Q, Wu L, Zhang J, Zhong X, Xie J, Shao S, Zhang Y, Wu Z. Chen X, et al. Among authors: wu l, wu z. J Agric Food Chem. 2019 Sep 11;67(36):10165-10173. doi: 10.1021/acs.jafc.9b03161. Epub 2019 Aug 22. J Agric Food Chem. 2019. PMID: 31398024

7

A metabolomics perspective reveals the mechanism of the uric acid-lowering effect of Prunus salicina Lindl. cv. "furong" polyphenols in hypoxanthine and potassium oxybate-induced hyperuricemic mice.

Wu L, Yi K, Xiao Z, Xia Q, Cao Y, Chen S, Li Y. Wu L, et al. Food Funct. 2024 Aug 27;15(17):8823-8834. doi: 10.1039/d4fo02391a. Food Funct. 2024. PMID: 39115429

8

Rare NRPS Gene Cluster for Desferriferrichrome Biosynthesis Controls the Conflict between Trap Formation and Nematicidal Activity in Arthrobotrys oligospora.

Zhou J, Wang D, Wu Q, Jiang Y, Yan J, Wu L, Li S, Niu X. Zhou J, et al. Among authors: wu q, wu l. J Agric Food Chem. 2024 Feb 21;72(7):3560-3571. doi: 10.1021/acs.jafc.3c08354. Epub 2024 Feb 10. J Agric Food Chem. 2024. PMID: 38340066

9

Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system.

Wu L, Zhao W, Yang R, Yan W. Wu L, et al. Food Chem. 2015 May 15;175:115-20. doi: 10.1016/j.foodchem.2014.11.136. Epub 2014 Nov 28. Food Chem. 2015. PMID: 25577059

10

Profile and distribution of soluble and insoluble phenolics in Chinese rapeseed (Brassica napus).

Liu Q, Wu L, Pu H, Li C, Hu Q. Liu Q, et al. Among authors: wu l. Food Chem. 2012 Nov 15;135(2):616-22. doi: 10.1016/j.foodchem.2012.04.142. Epub 2012 May 7. Food Chem. 2012. PMID: 22868137

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