WU Shao-fu

α-Glucosidase inhibitory effect of anthocyanins from Cinnamomum camphora fruit: Inhibition kinetics and mechanistic insights through in vitro and in silico studies

Jiguang Chen, WU Shao-fu, Qing‐Feng Zhang et al. · International Journal of Biological Macromolecules · 2019 · 102 citations

Biochemistry, α-Glucosidase Inhibitory Effect, Cinnamomum Camphora Fruit +4

Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage

Liqin Zhu, Wei Wang, Jingying Shi et al. · Journal of the Science of Food and Agriculture · 2014 · 93 citations

Inhibitory Effect of Fisetin on α-Glucosidase Activity: Kinetic and Molecular Docking Studies

Beiyun Shen, Xin-Chen Shang-Guan, Zhongping Yin et al. · Molecules · 2021 · 29 citations · Full text

Effect of modified egg white powder on the properties of angel cakes

Tingting Tang, WU Shao-fu, Shuaishuai Tang et al. · Journal of Food Engineering · 2022 · 15 citations

Angel Cakes, Food Engineering

Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces

Jianwei Zang, Haiting You, S.M. Li et al. · Food Bioscience · 2023 · 11 citations