Dongmei Wu
Affiliations: | Zhejiang University, Hangzhou Shi, Zhejiang Sheng, China |
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| Yu C, Chen Y, Ahmadi S, et al. (2023) Goji berry leaf exerts a comparable effect against colitis and microbiota dysbiosis to its fruit in dextran-sulfate-sodium-treated mice. Food & Function |
| Guo D, Yin X, Wu D, et al. (2022) Natural polysaccharides from Glycyrrhiza uralensis residues with typical glucan structure showing inhibition on α-glucosidase activities. International Journal of Biological Macromolecules |
| Yu C, Hu X, Ahmadi S, et al. (2022) Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry () Leaves. Journal of Agricultural and Food Chemistry |
| Wu D, Chen S, Ye X, et al. (2022) Enzyme-extracted raspberry pectin exhibits a high-branched structure and enhanced anti-inflammatory properties than hot acid-extracted pectin. Food Chemistry. 383: 132387 |
| Wu D, Ye X, Linhardt RJ, et al. (2021) Dietary pectic substances enhance gut health by its polycomponent: A review. Comprehensive Reviews in Food Science and Food Safety |
| Hu W, Chen S, Wu D, et al. (2021) Physicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction. International Journal of Biological Macromolecules |
| Wu D, Zheng J, Hu W, et al. (2020) Structure-activity relationship of Citrus segment membrane RG-I pectin against Galectin-3: The galactan is not the only important factor. Carbohydrate Polymers. 245: 116526 |
| Zhu K, Mao G, Wu D, et al. (2020) Highly Branched RG-I Domain Enrichment are Indispensable for Pectin Mitigating Against High-Fat Diet-Induced Obesity. Journal of Agricultural and Food Chemistry |
| Zhang Z, Tian J, Fang H, et al. (2020) Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins. Molecules (Basel, Switzerland). 25 |
| Zheng J, Chen J, Zhang H, et al. (2020) Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation Food Hydrocolloids. 101: 105536 |