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Chemistry

D-Index
52
Citations
8215
World Ranking
13671
National Ranking
2126

Overview

Zong-cai Tu is affiliated with Nanchang University in China and has a research focus primarily in Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their work spans various subfields including Food Science, Molecular Biology, Animal Science and Zoology, Biomaterials, and Nutrition and Dietetics.

Their scholarship addresses multiple main topics, with a strong emphasis on Protein Hydrolysis and Bioactive Peptides, Meat and Animal Product Quality, and Proteins in Food Systems. Additional research areas include Collagen: Extraction and Characterization, Food Allergy and Anaphylaxis Research, Advanced Glycation End Products research, and Aquaculture Nutrition and Growth.

Among the recent publications associated with Zong-cai Tu are:

  • Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber (2020), published in LWT
  • Preparation and characterization of TiO2-Ag loaded fish gelatin-chitosan antibacterial composite film for food packaging (2020), published in International Journal of Biological Macromolecules
  • Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells (2021), published in Food Chemistry
  • Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review (2020), published in Critical Reviews in Food Science and Nutrition
  • Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology (2020), published in Food Chemistry

Zong-cai Tu has frequently collaborated with several researchers, including Hui Wang, Yueming Hu, Xiao-Mei Sha, Jinlin Li, and Zi-Zi Hu. These collaborations have contributed to their extensive portfolio of work across different domains.

Their research outputs are often published in journals such as SSRN Electronic Journal, Food Chemistry, LWT, Journal of Agricultural and Food Chemistry, and Food Research International.

Best Publications

  • Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

    Unknown

  • Fish gelatin modifications: A comprehensive review

    Tao Huang;Tao Huang;Zong-cai Tu;Zong-cai Tu;Xinchen Shangguan;Xinchen Shangguan;Xiaomei Sha

  • Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

    Jun Chen;Rui-Hong Liang;Wei Liu;Cheng-Mei Liu

  • Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships.

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Tao Yuan;Hui Wang

  • Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

    Tao Huang;Zong-cai Tu;Zong-cai Tu;Xinchen Shangguan;Hui Wang

  • Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

    Zong-cai Tu;Tao Huang;Hui Wang;Xiao-mei Sha

  • Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber

    Derong Lin;Xiaomei Long;Yichen Huang;Yuanmeng Yang

  • Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.

    Tao Huang;Zong-cai Tu;Zong-cai Tu;Hui Wang;Xinchen Shangguan

  • Antioxidant activities and polyphenols of sweet potato (Ipomoea batatas L.) leaves extracted with solvents of various polarities

    Zhi-feng Fu;Zong-cai Tu;Zong-cai Tu;Lu Zhang;Hui Wang

  • The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

    Wei Liu;Zhao-Qin Zhang;Cheng-Mei Liu;Ming-Yong Xie

  • Preparation and characterization of TiO2-Ag loaded fish gelatin-chitosan antibacterial composite film for food packaging.

    Derong Lin;Yuanmeng Yang;Jie Wang;Wenjing Yan

  • Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation

    Shujie Wang;Yan Shi;Zongcai Tu;Zongcai Tu;Lu Zhang

  • Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

    Tao Huang;Tao Huang;Tao Huang;Zongcai Tu;Zongcai Tu;Zhengzheng Zou;Xinchen Shangguan

  • Jackfruit (Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a-glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Xing Xie;Hui Wang

  • Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

    Unknown

  • Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

    Xiao-Mei Sha;Zong-Cai Tu;Zong-Cai Tu;Wei Liu;Hui Wang

  • Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

    Cheng-Mei Liu;Jun-Zhen Zhong;Wei Liu;Zong-Cai Tu

  • Antihyperglycemic, antioxidant activities of two Acer palmatum cultivars, and identification of phenolics profile by UPLC-QTOF-MS/MS: New natural sources of functional constituents

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Xing Xie;Yu Lu

  • Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

    Yan Shi;Cui Li;Lu Zhang;Tao Huang

  • Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells

    Yue-ming Hu;Su-zhen Lu;Ya-si Li;Hui Wang

  • Response surface optimization and physicochemical properties of polysaccharides from Nelumbo nucifera leaves

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Hui Wang;Yu Kou

  • Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry.

    Qiuting Zhang;Zongcai Tu;Zongcai Tu;Hui Wang;Xiaoqin Huang

  • Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry.

    Guang-xian Liu;Zong-cai Tu;Zong-cai Tu;Wenhua Yang;Hui Wang

  • Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry.

    Xiaoqin Huang;Zongcai Tu;Zongcai Tu;Hui Wang;Qiuting Zhang

Frequent Co-Authors

Chengmei Liu
Chengmei Liu Nanchang University
Wei Liu
Wei Liu Nanchang University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Igor A. Kaltashov
Igor A. Kaltashov University of Massachusetts Amherst
Zipei Zhang
Zipei Zhang University of Missouri
Weiping Liu
Weiping Liu Zhejiang University
Navindra P. Seeram
Navindra P. Seeram University of Rhode Island
Mingyong Xie
Mingyong Xie Nanchang University

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