Xuli Wu


Affiliation: Shenzhen University
Country: China


  1. Xu H, Lu Y, Zhang T, Liu K, Liu L, He Z, et al. Characterization of binding interactions of anthraquinones and bovine β-lactoglobulin. Food Chem. 2019;281:28-35 pubmed publisher
    ..In addition, the degree of radical scavenging capacity masking increased with an increasing binding affinity. Complexation with βLG significantly increases the hydrosolubility of anthraquinones. ..
  2. Wu X, Lu Y, Xu H, Lin D, He Z, Wu H, et al. Reducing the allergenic capacity of ?-lactoglobulin by covalent conjugation with dietary polyphenols. Food Chem. 2018;256:427-434 pubmed publisher
    ..The conjugates maintained the retinol-binding activity without denaturation the protein and enhanced the thermal stability with high antioxidant activity. The study provides an innovative approach to producing hypoallergenic food. ..
  3. Feng Y, Lv M, Lu Y, Liu K, Liu L, He Z, et al. Characterization of binding interactions between selected phenylpropanoid glycosides and trypsin. Food Chem. 2018;243:118-124 pubmed publisher
    ..Interestingly, the binding affinity and inhibitory effect increased as the number of phenolic hydroxyl groups increased. In addition, the effect of the phenolic hydroxyl group on the A ring had a greater effect than one on the B ring. ..
  4. Gao K, Wang J, Li L, Zhai Y, Ren Y, You H, et al. Polymorphisms in Four Genes (KCNQ1 rs151290, KLF14 rs972283, GCKR rs780094 and MTNR1B rs10830963) and Their Correlation with Type 2 Diabetes Mellitus in Han Chinese in Henan Province, China. Int J Environ Res Public Health. 2016;13: pubmed publisher
    ..The AC and CC genotypes and the C allele of rs151290 in KCNQ1 may be risk factors for T2DM in Han Chinese in Henan province. ..