Bo Hu

机构：Jiangnan University, Duke University, State Key Laboratory of Food Science and Technology · ORCID：0000-0001-6944-3449

发表论文 41 篇 · 总被引 638 次 · h-index 15

代表论文

• Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications (2023 · Trends in Food Science & Technology · 被引 55)
• Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process (2021 · Food Chemistry · 被引 41)
• Rhein laden pH-responsive polymeric nanoparticles for treatment of osteoarthritis (2020 · AMB Express · 被引 41)
• Yak bone collagen-derived anti-inflammatory bioactive peptides alleviate lipopolysaccharide-induced inflammatory by inhibiting the NF-κB signaling pathway and nitric oxide production (2023 · Food Bioscience · 被引 30)
• The alteration of gut microbiota by bioactive peptides: a review (2021 · Systems Microbiology and Biomanufacturing · 被引 27)
• Microbiome-metabolomics insights into the feces of high-fat diet mice to reveal the anti-obesity effects of yak (Bos grunniens) bone collagen hydrolysates (2022 · Food Research International · 被引 23)