Weibo Guo

Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling

Weibo Guo, Yan Zhao, Yao Yao et al. · International Journal of Biological Macromolecules · 2019 · 62 citations

Animal Physiology, Nutrition, Biology +11

Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising

Hui Xue, Yonggang Tu, Meng Xu et al. · Food Chemistry · 2020 · 58 citations

Food Chemistry, Biopolymer Gel, Health Sciences +5

Comparison of plasma exchange, double plasma molecular adsorption system, and their combination in treating acute-on-chronic liver failure

Xi-Ju Guo, Fengqing Wu, Weibo Guo et al. · Journal of International Medical Research · 2020 · 50 citations · Full text

Immunology, Short-term Effectiveness, Cirrhosis +23

Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated <i>in vitro</i> gastrointestinal digestion of duck egg white

Xuejing Gao, Weibo Guo, Na Wu et al. · Journal of the Science of Food and Agriculture · 2021 · 16 citations

Properties, digestion and peptide release of heat-induced duck egg white

Kexin Yao, Weibo Guo, Yao Yao et al. · LWT · 2021 · 12 citations · Full text

Engineering, Food Biophysics, Education +17