Area of research
Immunology and Allergy · Food Science
Research interest
Research interests include Chemistry, Food science, Allergen, Immunoglobulin E, Food allergy, and Immunology.
2′-FL glycosylation of bovine milk protein matrices alters protein structure and reduces antibody affinity
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection
Effects of active soybean isoflavones on the structure and potential allergenicity of glycinin
A rapid immunomagnetic beads-based sELISA method for the detection of bovine αs1-casein based on specific epitopes
Comparison of cow's milk allergy models highlighted higher humoral and Th2 immune responses in BALB/c than C3H/HeNCrl mice
Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis
Development of a novel polyclonal antibody against bovine α <sub>S1</sub> -casein IgE epitopes for prediction of potential allergenicity of milk in foods
Oral exposure to Staphylococcus aureus enterotoxin B could promote the Ovalbumin-induced food allergy by enhancing the activation of DCs and T cells
Specific and nonspecific nutritional interventions enhance the development of oral tolerance in food allergy
Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein
The effect of roasting on peanut allergens’ digestibility, allergenicity, and structure
Effects of divalent cations on the physical, conformational and immunological properties of bovine allergen β-lactoglobulin aggregates
Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard
Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods
Development of a H<sub>2</sub>O<sub>2</sub>‐sensitive quantum dots‐based fluorescent sandwich ELISA for sensitive detection of bovine <i>β</i>‐lactoglobulin by monoclonal antibody
Abrogation of Immunogenic Properties of Gliadin Peptides through Transamidation by Microbial Transglutaminase Is Acyl-Acceptor Dependent
Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity
Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin