Di Wu

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Yunxiao Xie, Jinqiu Wang, Yi Wang et al. · Ultrasonics Sonochemistry · 2019 · 138 citations · Full text

Agriculture, Biochemistry, Food Science +17

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Xin Liu, Jinqiu Wang, Qun Huang et al. · Food Hydrocolloids · 2020 · 132 citations

Engineering, Biochemistry, Food Science +8

A two-step binding mechanism for the self-binding peptide recognition of target domains

Chao Yang, Shilei Zhang, Zhengya Bai et al. · Molecular BioSystems · 2016 · 130 citations

Natural Sciences, Biochemistry, Biophysics +16

Interaction of α-cyperone with human serum albumin: Determination of the binding site by using Discovery Studio and via spectroscopic methods

Qing Wang, Jiawei He, Di Wu et al. · Journal of Luminescence · 2015 · 127 citations

Pharmacy, Medicinal Chemistry, Pharmacology +8

Delivery of hyperoside by using a soybean protein isolated-soy soluble polysaccharide nanocomplex: Fabrication, characterization, and in vitro release properties

Di Wu, Lan Tang, Zhen Zeng et al. · Food Chemistry · 2022 · 97 citations

Pharmacy, Pharmaceutical Biotechnology, Pharmaceutics +12