（一）论文

发表高水平论文400多篇（其中SCI/EI收录200多篇）。

[1] Sha Xiao-Mei, Jiang Wen-Li, Hu Zi-Zi, Zhang Li-Jun, Xie Zuo-Hua, Lu Ling, Yuan Tao*, Tu Zong-Cai*. Traceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry. Food Chemistry, 2023,400:133961. SCI一区（权威）

[2] Sha Xiao-Mei, Fang Ting, Zhang Jia-Hui, Shu Sheng, Hu Zi-Zi*, Tu Zong-Cai*. In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase. Food Hydrocolloids, 2023, 145:109079. SCI一区（权威）

[3] Zhang Lu*, Zhou Qi-Ming, Xu Liang, Xie Xing, Wang Pei-Xin, Xie Zuo-hua, Li Jin-Lin*, Tu Zong-Cai. Extraction optimization and identification of four advanced glycation-end products inhibitors from lotus leaves and interaction mechanism analysis. Food Chemistry, 2023, 414: 135712. SCI一区（权威）

[4] Li Jin-Lin, Peng Bin, Huang Li, Zhong, Bi-Zhen, Yu Cheng-Wei, Hu Xiang-Fei, Wang Wei-Ya*, Tu Zong-Cai*. Association between flavors and microbial communities of traditional Aspergillus-Douchi produced by a typical industrial-scale factory. LWT-Food Science and Technology, 2023, 176: 114532. SCI一区（权威）

[5] Li Jin-Lin, Hu Xiang-Fei, Yu Cheng-Wei, Zeng Kai, Wang Shuang-Long*, Tu Zong-Cai*. Rapid screening of oxidized metabolites of unsaturated fatty acids in edible oil by NanoESI-MS/MS. LWT-Food Science and Technology, 2023, 175: 114468. SCI一区（权威）

[6] Su Ling-Xia, Chen Jing, Liu Jun, Shao Yan-Hong*, Tu Zong-Cai*. l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage. Food Hydrocolloids, 2023, 145:109114. SCI一区（权威）

[7] Luo Yi-Yong, Guo Ying, Hu Xin-Yan, Liu Wei-Hong, Liu Bi-Qin, Yang Juan, Tu Zong-Cai, Huang Yun-Hong*. Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum. LWT-Food Science and Technology, 2023, 186:115257. SCI一区（权威）

[8] Wang Yang, Zhang Kai, Mao Yi-Ying, Shao Yan-Hong, Liu Jun*, Tu Zong-Cai*. A comparative study on the allergenic potential of β-lactoglobulin conjugated to glucose, caffeic acid and caffeoyl glucopyranose. Food & Function, 2023, 14: 4354-4367. SCI一区

[9] Chen Wen-Mei, Chen Qiong-Zhen, Zhou Hou-Ze, Shao Yan-Hong, Wang Yang, Liu Jun*, Tu Zong-Cai*. Structure and allergenicity of alpha-lactalbumin: effects of ultrasonic prior to glycation and subsequent phosphorylation. Food Science and Human Wellness, 2023, 12: 825-831. SCI一区

[10] Mao Ji-Hua, Zhang Kai, He Ying-Fei, Liu Jun, Shao Yan-Hong*, Tu Zong-Cai*. Molecular structure, IgE binding capacity and gut microbiota of ovalbumin conjugated to fructose and galactose: A comparative study. International Journal of Biological Macromolecules, 2023, 234: 123640. SCI一区

[11] Tan Jun, Wang Dan-Shu, Lu Yu, Wang Ye-Han, Tu Zong-Cai, Yuan Tao*, Zhang Lu*. Metabolic enzyme inhibitory abilities, in vivo hypoglycemic ability of Palmleaf raspberry fruits extracts and identification of hypoglycemic compounds. Food Science and Human Wellness, 2023, 12: 1232-1240. SCI一区

[12] Hu Yue, Zhang Lu*, Wei Lin-Feng, Lu Fei-Yan, Wang Le-Huai, Ding Qiao, Chen Ming-Shun, Tu Zong-Cai*. Liposomes encapsulation by pH driven improves the stability, bioaccessibility and bioavailability of urolithin A: A comparative study. International Journal of Biological Macromolecules, 2023, 253: 127554-127554. SCI一区

[13] Li Xin, Sha Xiao-Mei, Yang Hong-Shun*, Ren Zhong-Yang, Tu Zong-Cai*. Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film. Food Chemistry: X, 2023, 18: 100673. SCI一区

[14] Zhang Qun, Fan Wei, Shi Yan*, Tu Zong-Cai*, Hu Yue-Ming, Zhang Jing. Interaction between soy protein isolate/whey protein isolate and sucrose ester during microencapsulation: Multi-spectroscopy and molecular docking. LWT-Food Science and Technology, 2023, 188: 115363. SCI一区（权威）

[15] Huang Xiao-Liang, Tu Zong-Cai, Liu Wen-Yu, Wu Chun-Lin, Wang Hui*. Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage. Food Chemistry, 2023, 414: 135683. SCI一区（权威）

[16] Liu Guang-Xian, Tu Zong-Cai, Wang Hui*, Hu Yue-Ming, Yang Wen-Hua. Co-60 gamma irradiation induced ovalbumin-glucose glycation and allergenicity reduction revealed by high-resolution mass spectrometry and ELISA assay. Food Chemistry, 2023, 399: 134013. SCI一区（权威）

[17] Hu Xiang-Fei, Jiang Qian-Nan, Wang Hui, Li Jin-Lin*, Tu Zong-Cai*. Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets. Food Chemistry, 2023, 421: 136111. SCI一区（权威）

[18] Chen Hai-Qi, Zhou Yan-Ru, Zhang Si-Qiong, Xie Zuo-Hua, Wen Ping-Wei, Wang Hui, Hu Yue-Ming*, Wu Pei-Han, Liu Jiao-Jiao, Jiang Qian-Nan, Tu Zong-Cai*. Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota. Food Research International, 2023, 173: 113487. SCI一区

[19] Huang Xiao-Liang, Wang Hui*, Tu Zong-Cai*. A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application. Food Research International, 2023, 164:112325. SCI一区

[20] Li Jin-Lin, Zhang Quan, Bin Peng, Hu Ming-Ming, Zhong Bi-Zhen, Yu Cheng-wei*, Tu Zong-Cai. Exploration on the quality changes and flavour characteristics of freshwater crayfish (Procambarus clarkia) during steaming and boiling. LWT-Food Science and Technology, 2023, 190: 115582. SCI一区（权威）

[21] Wang Hou-Chun-Tai, Tu Zong-Cai, Wang, Hui*. Preparation of high content collagen peptides and study of their biological activities. Food Research International, 2023, 174: 113561. SCI一区

[22] Li Chu-Jun, Tu Zong-Cai, Liu Wen-Yu, Wu Chun-Lin, Hu Yue-Ming, Wang Hui*. Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems. Food Research International, 2023, 165: 112461. SCI一区

[23] Cheng Chen, Tu Zong-Cai, Wang Hui*. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties. Food Research International, 2023, 167: 112652. SCI一区

[24] Yating Wang; Bizhen Zhong; Hui Wang*; Analysis of Structure and Antigenicity in Ovalbumin Modified by Six Disaccharides through Liquid Chromatography High-Resolution Mass Spectrometry, Journal of Agricultural and Food Chemistry, 2022, 70: 3096−3108. SCI一区（权威）

[25] Yue-ming Hu, Su-zhen Lu, Ya-si Li, Hui Wang, Yan Shi*, Lu Zhang, Zong-cai Tu*. Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells. Food Chemistry, 2022, 373: 131539. SCI一区（权威）

[26] Xiu-mei Zhu, Jin-yin Chen, Hui Wang, Zong-cai Tu*, Jun-yi Yin, Shao-ping Nie.. Mechanism of viscosity reduction of okra pectic polysaccharide by ascorbic acid. Carbohydrate Polymers, 2022, 284: 119196. SCI一区（权威）

[27] Xin Li, Zong-cai Tu*, Xiao-mei Sha*, Zhong-ying Li, Jinlin Li, Ming-zheng Huang, Effect of coating on flavor metabolism of fish under different storage temperatures. Food Chemistry: X, 2022, 13: 100256. SCI一区

[28] Wen-mei Chen, Yan-hong Shao, Zhi Wang, Jun Liu*, Zong-cai Tu*. Simulated in vitro digestion of α-lactalbumin modified by phosphorylation: Detection of digestive products and allergenicity. Food Chemistry, 2022, 372: 131308. SCI一区（权威）

[29] Zi-Zi Hu, Tian-Xin Ma, Xiao-Mei Sha*, Lu Zhang, Zong-Cai Tu*. Improving tyrosinase inhibitory activity of grass carp fish scale gelatin hydrolysate by gastrointestinal digestion: Purification, identification and action mechanism. LWT-Food Science and Technology, 2022, 159: 113205. SCI一区（权威）

[30] Xiao-Mei Sha, Li-Jun Zhang, Wen-Mei Chen, Guang-Yao Wang, Jin-Lin Li*, Zi-Zi Hu, Zong-Cai Tu*. Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action. International Journal of Food Science & Technology, 2022, 57(3): 1573-1586. SCI二区

[31] Xu-mei Wang, Zong-cai Tu*, Yun-hua Ye, Guang-xian Liu, Yue-ming Hu, Hui Wang*. Isolation and allergenicity evaluation of glycated α-lactalbumin digestive products and identification of allergenic peptides. Food Chemistry, 2022, 390: 133185. SCI一区（权威）

[32] Zhong-yue Bian, Zong-cai Tu*, Hui Wang, Yue-ming Hu, Guang-xian Liu.. Investigation of the mechanism of 60Co gamma-ray irradiation-stimulated oxidation enhancing the antigenicity of ovalbumin by high-resolution mass spectrometry. Journal of Agricultural and Food Chemistry, 2022, 70(30): 9477-9488. SCI一区（权威）

（二）专利

[1] 涂宗财, 黄涛, 刘俊, 王辉, 李金林, 张露. 鱼明胶乳液及其制备方法. 授权日：2023.3.10, ZL202010219613.X.

[2] 涂宗财, 李金林, 沙小梅, 张露, 王辉, 刘俊, 胡月明. 富含鱼胶原蛋白南酸枣果糕及其生产方法. 授权日：2023.3.23, ZL202010208434.6.

[3] 涂宗财, 胡姿姿, 胡月明, 王辉, 刘俊, 张露, 沙小梅. 改性鱼明胶及其制备方法和应用以及酸奶和低脂凝固型酸奶及其制备方法. 授权日：2023.6.9, ZL202010220437.1.

[4] 涂宗财, 李金林, 王辉, 沙小梅, 张露, 刘俊. 鱼明胶猕猴桃果糕及其生产方法. 授权日：2023.6.9, ZL202010208177.6.

[5] 涂宗财, 李金林, 晏依洋, 王美丹, 马天新, 刘俊, 王辉, 李小锋, 张权. 高亲和性虾壳钙粉及其制备方法和在制备用于治疗缺钙性症状和/或疾病的药物中的应用. 授权日：2023.4.7, ZL202110374470.4.

[6] 涂宗财, 黄晟, 胡月明, 沙小梅, 王辉, 李金林. 芹菜、柠檬和甘油在鱼明胶再加I中的应用及鱼明胶吉利丁片及其制备方法. 授权日：2023.3.10, ZL 202010208403.0.

[7] 刘俊, 涂宗财, 邵艳红, 陈文美, 李金林, 沙小梅, 张露. 极端条件辅助糖基化修饰结合酶法制备低致敏性乳清蛋白的方法及制备的低致敏性乳清蛋白. 授权日：2023.4.7. ZL202110374476. 1.

[9] 彭斌, 涂宗财, 李金林, 胡明明, 钟比真. 一种类母乳OMO型结构酯及其制备方法. 授权日：2023.10.13, ZL202210519517.6.

[10] Tu Zong-cai, Hu Zi-zi, Sha Xiao-mei, Wang Hui, Li Jin lin, Ye Yun-hua, Liu Jun. a high-throughput and rapid screening method of fish scale protein glue tyrosinase inhibitory peptide. 授权日：2022.9.28, PT_CP_ZA00005066.

[11] 涂宗财, 王辉, 毛积华, 贾晓燕, 张露. 一种高稳定性β-胡萝卜素微胶囊及其制备方法. 授权日：2022.11.8, ZL202011459525.3.

[12] Zhang Lu, Wang Pei-xin, Tu Zong-cai, Ye Yun-hua, Sha Xiao-mei, Li Jin-lin, Liu Jun, One kind β-carotene bilayer nanoparticle and a preparation method thereof. 授权日：2022.7.1，尼日利亚，专利号：NG/PT/NC/2022/6133。

[13] Zhang Lu, Wang Pei xin, Tu Zong cai, Liu Jia hui,Jia Xiao yan, Liu Jun, Xie Xing. Beta-carotene nanoemulsion with high internal phase, preparation method and application thereof. 授权日：2022.9.28, 专利号：2022/06030.

[14] Tu Zong-cai, Wang hui, Liu Jun, Sha Xiao-mei, Hu Yue-ming, Li Jin-lin. Method for preparing highly antioxidant black carp flesh anticancer peptide.授权日：2022.4.11, 专利号：LU500718.

[15] 涂宗财, 王梦南, 王辉, 徐军军, 胡月明. 一种巧克力蜂蜜糍粑及其制备方法, 授权日：2022.4.22, 专利号：ZL202010320361.X.

[16] 涂宗财, 黄晟, 王辉, 胡月明, 李金林. 一种乳酸钙和鱼鳞明胶联产的方法, 授权日：2022.3.18, 专利号：ZL202010210956.X.

[17] 涂宗财, 李鑫, 沙小梅, 王辉, 刘俊, 张露. 一种超声改性复合明胶膜的制备方法, 授权日：2022.5.20, 专利号：ZL202010198960.9.

[18] 涂宗财, 李鑫, 刘俊, 张露, 沙小梅, 李金林. 一种纳米抗氧化膜的制备方法, 授权日：2022.4.12, ZL202010204190.4.

（三）著作/标准