完成的主要论文 (1) Tao Wu, Yaqian Meng, Weiyi Zhang, Rui Liu, Min Zhang.(2018) Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess. Food Science and Technology Research. 24 (1), 145_150
(2) Wu, T., Guo, X., Zhang, M., Yang, L., Liu, R., & Yin, J. (2017). Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice. Food & Function. 2017, 8, 3178–3186
(3) Wu, T., Yin J., Zhang, G., Long, H., & Zheng, X. (2016). Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice. Molecular Nutrition & Food Research. 2016, 60 (3), 687–694.
(4) Wu, T., Guo, Y., Liu, R., Wang, K., & Zhang, m. (2016). Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats. Food Funct. 2016, 7, 2469–2478.
(5) Wu, T., Chen, N., Liu, C., Liu, R., Zhang, J., Xie, X., & Zhang, M. (2017) Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli. Natural product research. 31(23), 2814–2817.
(6) Wu, T., Dai, S., Cong, X., Liu, R., & Zhang, M. (2017). Succinylated soy protein film coating extended the shelf life of apple fruit. Journal of Food Processing and Preservation, 2017, 41(4). e13024 1-8.
(7) Tao Wu, Jinjin Yin, Hairong Long, Xiaodong Zheng. Anti-obesity effects of artificial planting blueberry (Vaccinium ashei) anthocyanin in high-fat diet-treated mice. International Journal of Food Sciences and Nutrition. 2016, 67(3), 257–664.
(8) Wu, Tao, Tang, Q., Yu, Z., Gao, Z., Hu, H., Zheng, X., & Yu, T. Inhibitory effects of sweet cherry anthocyanins on the obesity development in C57BL/6 mice. International Journal of Food Sciences and Nutrition. 2014, 65(3), 351-359.
(9) Wu, Tao, Yu, Z., Tang, Q., Song, H., Gao, Z., Chen, W., & Zheng, X. (2013). Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function, 2013, 4, 1654-1661
(10) Wu, Tao, Qi, X., Liu, Y., Guo, J., Zhu, R., Zheng X., & Yu, T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem, 2013,141(1), 482-7.
(11) Wu, Tao, Tang, Q., Gao, Z., Yu, Z., Song, H., Zheng, X., & Chen, W. (2013). Blueberry and mulberry juice prevent obesity development in C57BL/6 mice. PloS one, 8(10), e77585.
(12) Wu, Tao, Sun, L. C., Du, C. H., Cai, Q. F., Zhang, Q. B., Su, W. J., & Cao, M. J. (2009). Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry, 115(1), 137-142.
(13) Li, Z., Yu, Y., Li, Z., Wu, T*., & Yin, J*. (2015). The art of signal transforming: electrodes and their smart applications in electrochemical sensing. Anal. Methods. 7(23), 9732-9743.
(14) Li, Z., Yu, Y., Li, Z., & Wu, T*. (2015). A review of biosensing techniques for detection of trace carcinogen contamination in food products. Analytical and Bioanalytical Chemistry, 407(10), 2711-2726.
(15) Yin, J. & Wu, T*. (2017) Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevents inflammation and increase fecal fatty acid in diet-induced obese rat. RSC Adv., 7, 47848-47853
(16) Yun, L., Wu, T., Liu, R., Li, K., & Zhang, M. (2018). Structural variation and microrheological properties of a homogeneous polysaccharide from wheat germ. Journal of agricultural and food chemistry. DOI: 10.1021/acs.jafc.7b04730 (Co-Fist)
(17) Li, Q., Wu T., Liu, R., Zhang, M*.(2017) Soluble dietary fiber reduced trimethylamine metabolism via gut microbiota and co-regulated AMPK pathways in hosts. Molecular Nutrition and Food Research, 2017, DOI: 10.1002/mnfr.201700473 (Co-Fist)
(18) Song H, Wu T, Xu D, Chu Q, Lin D, Zheng X, Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice, Nutrition, 2016, 32(7-8), 827–833
(19) Sun, C., Wu, T., Liu, R., Liang, B., Tian, Z., Zhang, E., & Zhang, M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 51, 512-518. (Co-Fist) 联系方式 通信地址:天津市滨海新区开发第13大街29号天津科技大学食品工程与生物技术学院逸夫楼406
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