Tingting Bu

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 8

Top Topics

Oxidative Stress

Signaling Pathway

Top Venues

Food & function

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

Publications

Ling Liu, Songfeng Yu, Tingting Bu, Guoqing He, Shanshan Li, Jianping Wu
Casein Hydrolysate Alleviates Adipose Chronic Inflammation in High Fat-Diet Induced Obese C57BL/6J Mice through MAPK Pathway. Nutrients 15 (8) (2023)
Ling Liu, Songfeng Yu, Tingting Bu, Guoqing He, Shanshan Li, Jianping Wu
Casein Hydrolysate Alleviates Adipose Chronic Inflammation in High Fat-Diet Induced Obese C57BL/6J Mice through MAPK Pathway. Nutrients 15 (8) (2023)
Tingting Bu, Ju Huang, Yue Yu, Pei-Long Sun, Kai Yang
Whey Protein Hydrolysate Ameliorated High-Fat-Diet Induced Bone Loss via Suppressing Oxidative Stress and Regulating GSK-3β/Nrf2 Signaling Pathway. Nutrients 15 (13) (2023)
Ling Liu, Songfeng Yu, Tingting Bu, Guoqing He, Shanshan Li, Jianping Wu
Casein Hydrolysate Alleviates Adipose Chronic Inflammation in High Fat-Diet Induced Obese C57BL/6J Mice through MAPK Pathway. Nutrients 15 (8) (2023)
Ling Liu, Songfeng Yu, Tingting Bu, Guoqing He, Shanshan Li, Jianping Wu
Casein Hydrolysate Alleviates Adipose Chronic Inflammation in High Fat-Diet Induced Obese C57BL/6J Mice through MAPK Pathway. Nutrients 15 (8) (2023)
Tingting Bu, Ling Zhang, Ling Liu, Songfeng Yu, Jiexia Zheng, Jianping Wu, Kai Yang
Evaluation of the anti-osteoporotic effect of a low-phenylalanine whey protein hydrolysate in an ovariectomized mice model. Food & function 13 (7) (2022)
Tingting Bu, Yuting Ren, Songfeng Yu, Jiexia Zheng, Ling Liu, Pei-Long Sun, Jianping Wu, Kai Yang
A Low-Phenylalanine-Containing Whey Protein Hydrolysate Stimulates Osteogenic Activity through the Activation of p38/Runx2 Signaling in Osteoblast Cells. Nutrients 14 (15) (2022)
Songfeng Yu, Ling Liu, Tingting Bu, Jiexia Zheng, Wenjun Wang, Jianping Wu, Dong-Hong Liu
Purification and characterization of hypoglycemic peptides from traditional Chinese soy-fermented douchi . Food & function 13 (6) (2022)