Skip To Main Content
Ying Tuo on Muck Rack

Ying Tuo

As seen in: MDPI, Dove Medical Press
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Ying

Contact Ying, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

Integrated single-cell and bulk RNA sequencing reveals calprotectin’

|
By Ying Tuo, Yang Xing, Chenghan Chu
| Dove Medical Press
Back to Journals » Infection and Drug Resistance » Volume 19 Authors Tuo Y, Xing Y, Chu C, Xiao Z, Sheng P, Wu X Received 3 November 2025 Accepted for publication 19 February 2026 Published 3 March 2026 Volume 2026:19 574816 DOI https://doi.org/10.2147/IDR.S574816 Checked for plagiarism Yes Review by Single anonymous peer review Peer reviewer comments 3 Editor who approved publication: Dr Hazrat Bilal Ying Tuo,1,* Yang Xing,2,3,* Chenghan Chu,2,3 Zhiqing Xiao,4 Puyi Sheng,2,3 Xiaoyu...
Open in Who Shared Issue with article?

Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers

|
By Xiang Li, Heqi Yang, Xiaohui YU, Ying Tuo
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Open in Who Shared Issue with article?

Characterization of the Cellulose from Gagome Kelp and Its Ef-Fect on the Dough, Gluten and Starch as Novel Bread Improvers

|
By Xiang Li, Heqi Yang, Xiaohui YU, Ying Tuo
| Preprints.org
Submitted: 17 February 2025 You are already at the latest version Novel bread formulation with natural improvers has become an essential part of improving the quality of bakery products. In the present study, the novel bread improvers of the Gagome kelp cellulose (GC) was systemic evaluated, while the Gagome kelp cellulose-improved dough (GC-dough), gluten (GC-gluten), gluten protein and the starch (GC-starch) were all studied.
Open in Who Shared Issue with article?
See all 3 articles