Luping Gu
Overview
Explore the profile of Luping Gu including associated specialties, affiliations and a list of published articles.
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Articles
60
Citations
131
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Recent Articles
1.
Su Y, Zhao Q, Chang C, Li J, Guo L, Hu S, et al.
Foods
. 2025 Mar;
14(5).
PMID: 40077609
Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable...
2.
Chang C, Li J, Wang Y, Wei Z, Su Y, Gu L, et al.
J Sci Food Agric
. 2025 Mar;
PMID: 40033689
Backgroud: Freezing is a commonly used method to prolong the storage duration of egg yolk, which induces irreversible gelation after being stored below -6 °C. The present study examined the...
3.
Gao X, Tang T, Li J, Chang C, Gu L, Su Y, et al.
Food Chem
. 2025 Mar;
477:143612.
PMID: 40023948
This study explored the differences in physicochemical properties and flavor characteristics of mayonnaise prepared by partially replacing vegetable oil with salted hen egg yolk oil (M-HE), salted duck egg yolk...
4.
Gao L, Gu L, Li W, Wang G, Zhao J, Chen W, et al.
Int J Biol Macromol
. 2025 Feb;
:140831.
PMID: 39929456
5-Hydroxytryptophan (5-HTP) is a functional food ingredient widely recognized for its sleep-enhancing properties, but it has a short elimination half-life in vivo, resulting in suboptimal pharmacokinetic performance. In this study,...
5.
Wei Y, Rui H, Wang X, Chang C, Wang Y, Gu L, et al.
Food Chem
. 2025 Jan;
473:143088.
PMID: 39884233
This study comprehensively investigated DHA algal oil emulsions and microcapsules prepared with different egg yolk hydrolysates (DHYP). Dual-enzyme (phospholipase A1 and protease) treatment enhanced emulsion stability by boosting protein adsorption,...
6.
Tang T, Zhang R, Chang C, Li J, Gu L, Yang Y, et al.
Foods
. 2025 Jan;
14(2).
PMID: 39856960
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties...
7.
He Y, He K, Mai J, Ou M, Chen L, Li Y, et al.
Physiol Plant
. 2025 Jan;
177(1):e70056.
PMID: 39815973
Plant architecture and subsequent productivity are determined by the shoot apical dominance, which is disturbed by the deficiency of boron, one of the essential trace elements for plant growth and...
8.
Zhang F, Ding Y, Zhang Z, Zhu H, Jiao H, Dong S, et al.
Foods
. 2025 Jan;
13(24.
PMID: 39766933
Due to imbalanced demand favoring egg whites, the egg industry faces a surplus of egg yolk, limiting overall growth. This study designed a feasible process for the crude extraction of...
9.
Li J, Wei Y, Gu L, Su Y, Yang Y, Chang C, et al.
Int J Biol Macromol
. 2024 Dec;
292:139260.
PMID: 39733874
Egg white gels prepared through fermentation, similar to yogurt production, offer a high-protein, zero-fat alternative to traditional dairy products. This study investigated the impact of guar gum (GG) and xanthan...
10.
Chang C, Ma Y, Yang Y, Su Y, Gu L, Li J
Foods
. 2024 Dec;
13(23).
PMID: 39682941
Collagen peptides play a crucial role in promoting skin elasticity and enhancing joint health, with potential functions to be explored. Enzyme hydrolysis is crucial for the molecular weight and sequence...