Area of research
Immunology and Allergy · Food Science
Research interest
Research interests include Chemistry, Food science, Allergen, Immunoglobulin E, Roasting, and Epitope.
In-situ solution Fe-doping: A versatile pathway to significantly enhance charge separation in CuBi2O4 photocathodes
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
Synbiotic Combination of <i>Lactiplantibacillus plantarum</i> and Fructo-Oligosaccharide Alleviates Soy Protein-Induced Food Allergies in Mice by Modulating the Gut Microbiota and Its Metabolisms
Investigation of Co-Assembly of Peanut Protein and Rice Protein: Effects on Protein Conformation and Immunoglobulin E Binding Capacity
Impact of the Polyphenol Structure on the Allergenic Potential of the Peanut Allergen Ara h 2
The structure and potential allergenicity of peanut allergen monomers after roasting
A composite enzyme derived from papain and chymotrypsin reduces the Allergenicity of Cow's Milk allergen casein by targeting T and B cell epitopes
Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts
Probiotic potential of a novel exopolysaccharide produced by Bifidobacterium animalis subsp. Lactis SF
Effect of pH-Shift Treatment on IgE-Binding Capacity and Conformational Structures of Peanut Protein
Ovalbumin promotes innate immune response of Caenorhabditis elegans through DAF-16 and SKN-1 pathways in insulin/IGF-1 signaling
Modification of structure, epitope and allergenicity on heat-stressed ovalbumin by resveratrol
Effects of active soybean isoflavones on the structure and potential allergenicity of glycinin
Mass Spectrometry Analysis on the Breakage of Allergens in High-Molecular-Mass Polymer of Roasted Peanuts
The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS
Allergenicity of peanut allergens and its dependence on the structure
Investigation of peanut allergen-procyanidin non-covalent interactions: Impact on protein structure and in vitro allergenicity
Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
Investigation of bovine β-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion
Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis
Effects of Lactobacillus on the Differentiation of Intestinal Mucosa Immune Cells and the Composition of Gut Microbiota in Soybean-Sensitized Mice
IgE Recognition and Structural Analysis of Disulfide Bond Rearrangement and Chemical Modifications in Allergen Aggregations in Roasted Peanuts
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of <scp>OVA–RES</scp> complexes
Active polysaccharides: a new roadmap for the prevention and treatment of food allergy
Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase
Effect of Bifidobacterium animalis subsp. lactis SF on enhancing the tumor suppression of irinotecan by regulating the intestinal flora
Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
Effect of Structural Targeted Modifications on the Potential Allergenicity of Peanut Allergen Ara h 2
Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes