The role of gut microbiota and its metabolites short-chain fatty acids in food allergy von Chen, Chen, Liu, Chenglong, Zhang, Ke, Xue, Wentong

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FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction von Zhao, Xiaoyan, Chen, Fusheng, Xue, Wentong, Lee, Lite

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The role of probiotics in prevention and treatment of food allergy von Gu, Shimin, Yang, Dong, Liu, Chenglong, Xue, Wentong

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Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour von Zhang, Ke, Tian, Yang, Liu, Chenglong, Xue, Wentong

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Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization von Zhang, PeiAo, Gao, Jihui, Che, Huilian, Xue, Wentong, Yang, Dong

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Pediococcus acidilactici Strain Alleviates Gluten-Induced Food Allergy and Regulates Gut Microbiota in Mice von Fu, Wenhui, Chen, Chen, Xie, Qiang, Gu, Shimin, Tao, Sha, Xue, Wentong

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Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix von Rao, Huan, Li, Xi, Xue, Wentong

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Gut Microbial Signatures Associated with Peanut Allergy in a BALB/c Mouse Model von Gu, Shimin, Xie, Qiang, Chen, Chen, Liu, Chenglong, Xue, Wentong

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Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation von Fu, Wenhui, Chen, Chen, Liu, Chenglong, Tao, Sha, Xue, Wentong

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Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters von Zhang, Ke, Jia, Xin, Zhu, Zibo, Xue, Wentong

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In vitro digestibility and immunoreactivity of thermally processed peanut von Rao, Huan, Tian, Yang, Fu, Wenhui, Xue, Wentong

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Evaluation of allergenic protein profiles in three Chinese high-oleic acid peanut cultivars using NanoLC-Orbitrap mass spectrometry von Yang, Xinke, Bai, Haochen, Yin, Lijun, Wang, Jin, Xue, Wentong, Jia, Xin

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Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products von Fu, Wenhui, Xue, Wentong, Liu, Chenglong, Tian, Yang, Zhang, Ke, Zhu, Zibo

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Characterization of Allergens Isolated from the Freshwater Fish Blunt Snout Bream (Megalobrama amblycephala) von Liu, Rong, Krishnan, Hari B, Xue, Wentong, Liu, Chuyi

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Assessment of immune responses and intestinal flora in BALB/c mice model of wheat food allergy via different sensitization methods von Liu, Chenglong, Chen, Chen, Yan, Xingyu, Gu, Shimin, Jia, Xin, Fu, Wenhui, Meng, Xiao, Xue, Wentong

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Crosslinked Recombinant-Ara h 1 Catalyzed by Microbial Transglutaminase: Preparation, Structural Characterization and Allergic Assessment von Tian, Yang, Liu, Chenglong, Xue, Wentong, Wang, Zhongfu

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Effects of Efficient Ethylene Remover on the Lignification of Fresh Faba Bean ( Vicia faba L.) during Storage von Fan, Jiaxing, Chen, Cunkun, Zhang, Xiaojun, Dong, Chenghu, Jin, Manqin, Zhang, Xuemei, Xue, Wentong, Li, Jingming

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Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China von Zhao, Tianyao, Meng, Xiao, Chen, Chen, Wang, Lixia, Cheng, Xuzhen, Xue, Wentong

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Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality von Xue, Wentong, Liu, Chenglong, Tian, Yang, Zhang, Ke

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Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota von Fu, Wenhui, Wang, Shuo, Xue, Wentong

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