Wei Wu

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 13

Top Topics

Protein Protein

Endoplasmic Reticulum

Health Information

Top Venues

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

Food & function

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

Publications

Weidan Guo, Miao Zhan, Hui Liu, Xiangjin Fu, Wei Wu
Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds' Content and Gelling Properties of Isolated Protein from Silver Carp. Foods (Basel, Switzerland) 12 (5) (2023)
Weidan Guo, Miao Zhan, Hui Liu, Xiangjin Fu, Wei Wu
Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds' Content and Gelling Properties of Isolated Protein from Silver Carp. Foods (Basel, Switzerland) 12 (5) (2023)
Fang Li, Zhuoran Kang, Xiaojuan Wu, Wei Wu
Rice bran protein oxidation induced by rancidity alters the gut microbiota and intestinal permeability in mice. Food & function 13 (9) (2022)
Fang Li, Xiaojuan Wu, Ying Liang, Wei Wu
Potential implications of oxidative modification on dietary protein nutritional value: A review. Comprehensive reviews in food science and food safety 22 (1) (2022)
Fang Li, Xiaojuan Wu, Wei Wu
Effects of oxidized rice bran protein induced by rancidity on the hepatic function in mice. Food & function 13 (11) (2022)
Fang Li, Xiaojuan Wu, Ying Liang, Wei Wu
Potential implications of oxidative modification on dietary protein nutritional value: A review. Comprehensive reviews in food science and food safety 22 (1) (2022)
Fang Li, Xiaojuan Wu, Ying Liang, Wei Wu
Potential implications of oxidative modification on dietary protein nutritional value: A review. Comprehensive reviews in food science and food safety 22 (1) (2022)
Fang Li, Xiaojuan Wu, Ying Liang, Wei Wu
Potential implications of oxidative modification on dietary protein nutritional value: A review. Comprehensive reviews in food science and food safety (2022)
Qi Zhou, Helin Li, Fang Li, Benpeng Zhang, Xiaojuan Wu, Wei Wu
Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods (Basel, Switzerland) 11 (23) (2022)
Fang Li, Xiaojuan Wu, Ying Liang, Wei Wu
Potential implications of oxidative modification on dietary protein nutritional value: A review. Comprehensive reviews in food science and food safety (2022)
Qi Zhou, Helin Li, Fang Li, Benpeng Zhang, Xiaojuan Wu, Wei Wu
Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods (Basel, Switzerland) 11 (23) (2022)
Qi Zhou, Helin Li, Fang Li, Benpeng Zhang, Xiaojuan Wu, Wei Wu
Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods (Basel, Switzerland) 11 (23) (2022)
Qi Zhou, Helin Li, Fang Li, Benpeng Zhang, Xiaojuan Wu, Wei Wu
Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods (Basel, Switzerland) 11 (23) (2022)