Hai-Tao Wu (Haitao Wu)

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 11

Top Topics

Mass Spectrometry

Hyaluronic Acid

Heat Shock Protein

Top Venues

Journal of the science of food and agriculture

Food & function

Journal of food science

Journal of agricultural and food chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Meng-Qi Dai, Xue-Chen Wang, Ling-Yi Gao, Li-Chao Zhang, Bin Lai, Ce Wang, Jia-Nan Yan, Hai-Tao Wu
Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels. Journal of the science of food and agriculture (2024)
Meng-Qi Dai, Xue-Chen Wang, Ling-Yi Gao, Li-Chao Zhang, Bin Lai, Ce Wang, Jia-Nan Yan, Hai-Tao Wu
Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels. Journal of the science of food and agriculture 104 (6) (2024)
Meng-Qi Dai, Xue-Chen Wang, Ling-Yi Gao, Li-Chao Zhang, Bin Lai, Ce Wang, Jia-Nan Yan, Hai-Tao Wu
Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels. Journal of the science of food and agriculture 104 (6) (2024)
Jia-Run Han, Qi Wang, Ling-Xiao Yi, Ping Li, Qing Gu, Hang Xiao, Bei-Wei Zhu, Hai-Tao Wu
Improving the in vitro and in vivo bioavailability of pterostilbene using Yesso scallop gonad protein isolates-epigallocatechin gallate (EGCG) conjugate-based emulsions: effects of carrier oil. Food & function 13 (18) (2022)
Shan Xue, Jia-Nan Yan, Yi-Nan Du, Xin-Yu Jiang, Shi-Qi Xu, Hai-Tao Wu
Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum. Journal of food science 86 (5) (2021)
Siyu Li, Xiaomeng Ren, Yuandong Wang, Jiangning Hu, Hai-Tao Wu, Shuang Song, Chunhong Yan
Fucoxanthin alleviates palmitate-induced inflammation in RAW 264.7 cells through improving lipid metabolism and attenuating mitochondrial dysfunction. Food & function 11 (4) (2021)
Yi-Nan Du, Jia-Run Han, Zhi-Kang Yin, Jia-Nan Yan, Xin-Yu Jiang, Hai-Tao Wu
Conjugation of (-)-epigallocatechin-3-gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics. Journal of the science of food and agriculture 101 (14) (2021)
Yi-Nan Du, Shan Xue, Jia-Nan Yan, Xin-Yu Jiang, Hai-Tao Wu
Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum. Journal of food science 87 (1) (2021)
Shi-Qi Xu, Yi-Tong Han, Jia-Nan Yan, Xin-Yu Jiang, Yi-Nan Du, Hai-Tao Wu
In silico-screened cationic dipeptides from scallop with synergistic gelation effect on ι-carrageenan. Food & function 12 (12) (2021)
Yue Tang, Hui Jiang, Hai-Tao Wu, Xiaohan Wang, Yuzhu Chen, Youling L Xiong, Songyi Lin
Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery System. Journal of food science 84 (6) (2019)
Jia-Nan Yan, Jia-Run Han, Xin-Yu Jiang, Wen-Hui Shang, Wen-Gang Jin, Yi-Nan Du, Hai-Tao Wu
Involvement of DNA in Gel Formation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan. Journal of agricultural and food chemistry 67 (28) (2019)