Area of research
Immunology and Allergy · Food Science
Research interest
Research interests include Chemistry, Immunoglobulin E, Food science, Immunology, Egg white, and Food allergy.
Quantitative food allergen risk assessment: Evolving concepts, modern approaches, and industry implications
Identification and Validation of Key Amino Acids in IgE Linear Epitopes of β-Lactoglobulin: Comparison of Recognition Patterns of Chinese Bovine Milk-Allergic Sera with Different Symptoms
Oral Exposure to <i>Clostridium difficile</i> Toxin A Aggravates Food Allergy by Intestinal Barrier Destruction, Mast Cell Activation, and Th2-Biased Immune Responses
Screening Human IgE Epitopes on α-Lactalbumin and Developing Specific Detection Tools for Enhanced Allergen Detection in Food Matrices
Irradiation alters the structure and reduces the sensitization of sesame proteins in the liquid state
Dietary Linolenic Acid Enhances IgE Binding to Bovine α-Lactalbumin/β-Lactoglobulin and Promotes KU812 Basophil Degranulation via Upregulation of the Lyn/Syk Pathway
Applicability of the allergen Ana o 3 in the construction of a cashew nut allergy paradigm in BALB/c mice
Ovalbumin alters DAF-16 Class-II/I gene expressions via insulin/insulin-like growth factor-1 signaling to initiate the innate immune response of Caenorhabditis elegans
Residual Allergenic Risk of Digested Egg Ovotransferrin Revealed by Integrated <i>In Vitro</i> and <i>In Vivo</i> Models
The impact of different challenge protocols on immune response in epicutaneously sensitized mice with food allergy
Oral administration of egg ovalbumin allergen induces dysregulation of tryptophan metabolism in sensitized BALB/c mice
Oral administration of ovalbumin ameliorates specific food allergy via inhibiting gasdermin C-mediated pyroptosis and regulating microbial homeostasis
The Iron Binding Ability Maps the Fate of Food-Derived Transferrins: A Review
Fish Allergy: A Review of Clinical Characteristics, Mechanism, Allergens, Epitopes, and Cross-Reactivity
The pathogenesis of food allergy and protection offered by dietary compounds from the perspective of epigenetics
How maternal factors shape the immune system of breastfed infants to alleviate food allergy: A systematic and updated review
Quantifying allergenic proteins using antibody‐based methods or liquid chromatography–mass spectrometry/mass spectrometry: A review about the influence of food matrix, extraction, and sample preparation
Quercetin ameliorates celiac-related intestinal inflammation caused by wheat gluten through modulating oxidative stress, Th1/Th2/Treg balance, and intestinal microflora structure
Oral exposure to nano- and microplastics: Potential effects in food allergies?
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells
Effects of Iron Saturations on the Physicochemical Properties and Potential Physiological Functions of Ovotransferrin: Based on Structure–Activity Relationship
Ovalbumin promotes innate immune response of Caenorhabditis elegans through DAF-16 and SKN-1 pathways in insulin/IGF-1 signaling
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection
Modification of structure, epitope and allergenicity on heat-stressed ovalbumin by resveratrol
Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making
Concerns arise: wheat allergy risk in pre-packaged food products from China
Effects of medicine food homologous materials on food allergy‐associated factors: intestinal oxidative stress, intestinal inflammation and Th2 immune response
Molecular Cloning, Prokaryotic Expression, and Immunological Characterization of β-Enolase from Grass Carp (<i>Ctenopharyngodon idella</i>)
Neuro-immune regulation in allergic Diseases: Role of neuropeptides
A Meta-Analysis of the Prevalence of Wheat Allergy Worldwide