Egg allergy was alleviated after baking and frying cooking by weakening Jagged2-Notch induced Th2 immunity in a mice model von Tang, Xinlei, Meng, Xiangren, Wang, Hengpeng, Wang, Tao, Li, Qian, Jiang, Songsong

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Effect of Transient and Steady-State Current on the Photothermal Performance of a UVC-LED von Wang, Hengpeng, Zou, Jun, Yang, Bobo, Shi, Mingming, Li, Yuefeng, Guo, Chunfeng, Hu, Rongrong, Li, Yang

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Dry Sliding Tribological Properties of a Dendrite-reinforced Zr-based Bulk Metallic Glass Matrix Composite von Yang, Huijun, Liu, Yong, Zhang, Teng, Wang, Hengpeng, Tang, Bin, Qiao, Junwei

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Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef von Wang, Hengpeng, Wang, Jipan, Wang, Yinlan, Gao, Sumin, Xu, Shuangyi, Zou, Xiaobo, Meng, Xiangren

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Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics von Lv, Guanhua, Wang, Hengpeng, Wei, Xiaoou, Lu, Minmin, Yang, Wenhao, Aalim, Halah, Capanoglu, Esra, Zou, Xiaobo, Battino, Maurizio, Zhang, Di

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A Comparison Study on the Therapeutic Effect of High Protein Diets Based on Pork Protein versus Soybean Protein on Obese Mice von Jiang, Songsong, Ji, Shanshan, Tang, Xinlei, Wang, Tao, Wang, Hengpeng, Meng, Xiangren

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Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms von Wang, Hengpeng, Gao, Ziwu, Guo, Xiuyun, Gao, Sumin, Wu, Danxuan, Liu, Zongzhen, Wu, Peng, Xu, Zhicheng, Zou, Xiaobo, Meng, Xiangren

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Determination of 3.5-dinitro-N'-(5-nitrofurfurylidene) salicylic acid hydrazide in fish using immunochromatographic strip tests von Meng, Xiangren, Ji, Dejun, Zhang, Wei, Fu, Lixia, Wang, Hengpeng, Wu, Peng

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Assessment of the effect of glycation on the allergenicity of sesame proteins von Jiang, Songsong, Wang, Tao, Chen, Kuan, Wang, Hengpeng, Meng, Xiangren

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Traditional cooking methods decreased the allergenicity of egg proteins von Jiang, Songsong, Huang, Yutong, Tang, Xinlei, Wang, Tao, Li, Qian, Wang, Hengpeng, Meng, Xiangren

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Effects of Ultrasonic Waves Assisted Vacuum Tumbling on Texture and Flavor Quality of Beef Balls von Ziwei HUANG, Qinyu HU, Danxuan WU, Enqi ZHANG, Hengpeng WANG, Xiangren MENG

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Characteristics of volatile flavor development in aged longissimus lumborum post-ultrasound treatment: 4D proteomics combined with phosphoproteomics analysis von Wang, Hengpeng, Gao, Sumin, Xu, Anqi, Huan, Chuanming, Xu, Zhicheng, Wu, Peng, Meng, Xiangren

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Effects of Different Thermal Treatments on Tenderness and Volatile Flavor Compounds of Beef von Ruoyuan XU, Jiyuan XUE, Min WANG, Xucui ZHAO, Hui SHEN, Sumin GAO, Xiangren MENG, Hengpeng WANG

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Study on the anti‐inflammatory effect of stachyose by inhibiting TLR4/NF‐κB signalling pathway in vitro and in vivo von Jiang, Songsong, Li, Qian, Han, Shiwen, Wang, Hengpeng, Tang, Xinlei, Wang, Tao, Meng, Xiangren

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Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction von Wang, Hengpeng, Li, Zhihua, Meng, Yang, Lv, Guanhua, Wang, Jipan, Zhang, Di, Shi, Jiyong, Zhai, Xiaodong, Meng, Xiangren, Zou, Xiaobo

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Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat von Wu, Danxuan, Wang, Hengpeng, Guo, Xiuyun, Zhang, Zhaoli, Gao, Ziwu, Gao, Sumin, Liu, Zongzhen, Rao, Shengqi, Meng, Xiangren

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Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes von Meng, Yang, Wang, Yinlan, Zhang, Yu, Huan, Chuanming, Gao, Sumin, Meng, Xiangren, Wang, Hengpeng

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Effect of ultrasonic processing on beef tenderness in longissimus lumborum during aging by proteomics analysis von Gao, Sumin, Xu, Zhicheng, Wang, Hengpeng, Xu, Anqi, Huan, Chuanming, Guo, Xiuyun, Liu, Rui, Wu, Peng, Meng, Xiangren

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Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs von Wang, Hengpeng, Gao, Sumin, Zhang, Di, Wang, Yinlan, Zhang, Yu, Jiang, Songsong, Li, Bing, Wu, Danxuan, Lv, Guanhua, Zou, Xiaobo, Meng, Xiangren

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Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing von Wang, Hengpeng, Wang, Yinlan, Wu, Danxuan, Gao, Sumin, Jiang, Songsong, Tang, Hailian, Lv, Guanhua, Zou, Xiaobo, Meng, Xiangren

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