Publications by authors named "Luping Gu"

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Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation.
Zhishuo Zhang, Yi Wang, Ruyi Zhang, Xuechun Wang, Junhua Li, Luping Gu

Food Res Int· January 2026

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Electrostatic spray drying enhances transferrin hydrophilicity for improved rosmarinic acid binding: Insights into biological activity and molecular mechanism.
Ru-Yi Zhang, Zhi-Shuo Zhang, Ting-Ting Tang, Jun-Hua Li, Yu-Jie Su, Lu-Ping Gu

Food Chem· December 2025

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Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake.
Tingting Tang, Qing Gao, Junhua Li, Luping Gu, Cuihua Chang

Food Chem· November 2025

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Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics.
Zhishuo Zhang, Cuihua Chang, Luping Gu, Yi Wang, Yujie Su

J Sci Food Agric· September 2025

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High-Fat Diet Attenuates the Benefits of Increasing Phospholipid-to-Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low- and High-Density Lipoprotein Intake.
Fan Zhang, Yongmei Ding, Ying Ma, Junhua Li, Luping Gu

J Food Sci· September 2025

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Cysteine and dialysis mediated inhibition of dynamic changes in glycosylated egg white protein during storage.
Lulu Guo, Wanqiu Zhang, Fan Zhang, Shende Hu, Qianwen Zhao, Luping Gu

Food Chem· July 2025

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Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition.
Ru-Yi Zhang, Yan-Jun Yang, Wei-Jian Zhang, Jun-Hua Li, Yu-Jie Su, Lu-Ping Gu

Food Chem· July 2025

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The Effects and Molecular Mechanisms of Heat-Assisted Thawing and Erythritol Addition on the Rheological Properties of Egg Yolk.
Zheng Yu, Cuihua Chang, Junhua Li, Yujie Su, Luping Gu

J Food Sci· July 2025

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Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise.
Xuejing Gao, Tingting Tang, Junhua Li, Cuihua Chang, Luping Gu

Food Chem· June 2025

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L-Alpha-Glycerylphosphorylcholine (L-α-GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects.
Junhua Li, Jinping Zhang, Yi Wang, Yanjun Yang, Yujie Su, Luping Gu

J Food Sci· June 2025

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Boron controls apical dominance in Pea (Pisum sativum) via promoting polar auxin transport.
Yutong He, Keren He, Jingwen Mai, Meiyin Ou, Laibin Chen, Luping Gu

Physiol Plant· May 2025

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The role of defatted hydrolyzed egg yolk powder in protecting DHA algal oil.
Yingxin Wei, Huan Rui, Xuechun Wang, Cuihua Chang, Yi Wang, Luping Gu

Food Chem· May 2025

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Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanism.
Cuihua Chang, Junhua Li, Yi Wang, Zhen Wei, Yujie Su, Luping Gu

J Sci Food Agric· May 2025

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C
Construction of composite nanoparticles of β-cyclodextrin and corn starch encapsulating 5-hydroxytryptophan for sustained release and sleep improvement in vivo.
Lin Gao, Luping Gu, Wentian Li, Gang Wang, Jianxin Zhao

Int J Biol Macromol· April 2025

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Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation.
Junhua Li, Yingxin Wei, Luping Gu, Yujie Su, Yanjun Yang

Int J Biol Macromol· March 2025

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Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity.
Yujie Su, Qianwen Zhao, Cuihua Chang, Junhua Li, Lulu Guo, Luping Gu

Foods· March 2025

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The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.
Tingting Tang, Ruyi Zhang, Cuihua Chang, Junhua Li, Luping Gu

Foods· January 2025

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Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis.
Xuejing Gao, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang

Food Chem· December 2024

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Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties.
Ruolin Xu, Qing Gao, Junhua Li, Yujie Su, Luping Gu

Food Res Int· December 2024

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Different effects of low- and high-density lipoproteins in egg yolk on lipid metabolism of mouse: Role of phospholipids-to-cholesterol intake ratio.
Fan Zhang, Ying Ma, Hangxin Zhu, Junhua Li, Luping Gu

J Food Sci· December 2024

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Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk.
Fan Zhang, Yongmei Ding, Zipei Zhang, Hangxin Zhu, Han Jiao, Luping Gu

Foods· December 2024

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Lactic acid bacteria fermentation-induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture.
Cuihua Chang, Xinyang Shen, Yi Wang, Zhen Wei, Yujie Su, Luping Gu

J Food Sci· November 2024

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Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods.
Yujie Su, Yundan Cai, Cuihua Chang, Junhua Li, Yuanyuan Sun, Luping Gu

J Food Sci Technol· November 2024

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Strategies to Improve Hydrolysis Efficiency of Fish Skin Collagen: Study on ACE Inhibitory Activity and Fibroblast Proliferation Activity.
Cuihua Chang, Yuzhou Ma, Yanjun Yang, Yujie Su, Luping Gu

Foods· November 2024

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Immunomodulatory activity of ovotransferrin-chlorogenic acid complexes enhanced by high-intensity ultrasound (HIU): A structure-function relationship study.
Tingting Tang, Thanh Ninh Le, Junhua Li, Yujie Su, Luping Gu

Int J Biol Macromol· October 2024

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