Wu X - Search Results

1

Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols.

He W, He K, Liu X, Ye L, Lin X, Ma L, Yang P, Wu X. He W, et al. Among authors: wu x. Food Chem. 2023 Jul 30;415:135733. doi: 10.1016/j.foodchem.2023.135733. Epub 2023 Feb 18. Food Chem. 2023. PMID: 36854241

2

Purification and cloning of a novel antimicrobial peptide from salivary glands of the hard tick, Ixodes sinensis.

Liu Z, Liu H, Liu X, Wu X. Liu Z, et al. Among authors: wu x. Comp Biochem Physiol B Biochem Mol Biol. 2008 Apr;149(4):557-61. doi: 10.1016/j.cbpb.2007.10.002. Epub 2007 Oct 16. Comp Biochem Physiol B Biochem Mol Biol. 2008. PMID: 18295522

3

Characterization of binding interactions of (-)-epigallocatechin-3-gallate from green tea and lipase.

Wu X, He W, Yao L, Zhang H, Liu Z, Wang W, Ye Y, Cao J. Wu X, et al. J Agric Food Chem. 2013 Sep 18;61(37):8829-35. doi: 10.1021/jf401779z. Epub 2013 Sep 6. J Agric Food Chem. 2013. PMID: 23971865

4

Acteoside: a lipase inhibitor from the Chinese tea Ligustrum purpurascens kudingcha.

Wu X, He W, Zhang H, Li Y, Liu Z, He Z. Wu X, et al. Food Chem. 2014 Jan 1;142:306-10. doi: 10.1016/j.foodchem.2013.07.071. Epub 2013 Jul 25. Food Chem. 2014. PMID: 24001846

5

Characterization of binding interactions between selected phenylpropanoid glycosides and trypsin.

Feng Y, Lv M, Lu Y, Liu K, Liu L, He Z, Wu K, Wang X, Zhang B, Wu X. Feng Y, et al. Among authors: wu x, wu k. Food Chem. 2018 Mar 15;243:118-124. doi: 10.1016/j.foodchem.2017.09.118. Epub 2017 Sep 25. Food Chem. 2018. PMID: 29146317

6

Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols.

Wu X, Lu Y, Xu H, Lin D, He Z, Wu H, Liu L, Wang Z. Wu X, et al. Among authors: wu h. Food Chem. 2018 Aug 1;256:427-434. doi: 10.1016/j.foodchem.2018.02.158. Epub 2018 Mar 1. Food Chem. 2018. PMID: 29606470

7

Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin.

Lu Y, Li S, Xu H, Zhang T, Lin X, Wu X. Lu Y, et al. Among authors: wu x. J Agric Food Chem. 2018 Sep 19;66(37):9794-9800. doi: 10.1021/acs.jafc.8b03410. Epub 2018 Sep 7. J Agric Food Chem. 2018. PMID: 30165028

8

Characterization of binding interactions of anthraquinones and bovine β-lactoglobulin.

Xu H, Lu Y, Zhang T, Liu K, Liu L, He Z, Xu B, Wu X. Xu H, et al. Among authors: wu x. Food Chem. 2019 May 30;281:28-35. doi: 10.1016/j.foodchem.2018.12.077. Epub 2018 Dec 23. Food Chem. 2019. PMID: 30658758

9

Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein.

Xu H, Zhang T, Lu Y, Lin X, Hu X, Liu L, He Z, Wu X. Xu H, et al. Among authors: wu x. Food Chem. 2019 Nov 15;298:125024. doi: 10.1016/j.foodchem.2019.125024. Epub 2019 Jun 15. Food Chem. 2019. PMID: 31261007

10

Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin.

Zhang T, Hu Z, Cheng Y, Xu H, Velickovic TC, He K, Sun F, He Z, Liu Z, Wu X. Zhang T, et al. Among authors: wu x. J Agric Food Chem. 2020 Apr 1;68(13):4027-4035. doi: 10.1021/acs.jafc.0c00461. Epub 2020 Mar 20. J Agric Food Chem. 2020. PMID: 32182051

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