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Foods (Basel, Switzerland)|November 27, 2021
Selenium-Enriched Soy Protein Has Antioxidant Potential via Modulation of the NRF2-HO1 Signaling PathwayXiaoli Zhao, Jinyan Gao, Astrid Hogenkamp, et al.Food Research International (Ottawa, Ont.)|February 4, 2023
Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidaseRuoting Yang, Huming Shao, Yuting Yan, et al.Food & Function|December 12, 2019
Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse modelJing Bai, Junyu Hui, Qiaoling Lu, et al.Journal of Agricultural and Food Chemistry|October 23, 2025
Multiomics Unveils the Anti-inflammatory Mechanisms of Ovotransferrin with Varying Iron Saturation Levels: Insights from the <i>Lactobacillus</i>-Mediated Gut-Liver AxisXiao Chen, Xing Zhang, Shan Zhang, et al.Journal of Dairy Science|August 29, 2023
Glutamine and lysine as common residues from epitopes on α-lactalbumin and β-lactoglobulin from cow milk identified by phage display technologyXinyu Wang, Yongxin Hu, Hongkai Tan, et al.Journal of Immunology (Baltimore, Md. : 1950)|September 13, 2023
Staphylococcus aureus Enterotoxin B Is a Cofactor of Food Allergy beyond a SuperantigenJin Yuan, Ping Tong, Zhongliang Wang, et al.Immunology|April 17, 2023
Goblet cell-associated antigen passage: A gatekeeper of the intestinal immune systemXing Zhang, Xiao Chen, Zhongliang Wang, et al.Nutrients|February 26, 2022
Dietary Linolenic Acid Increases Sensitizing and Eliciting Capacities of Cow's Milk Whey Proteins in BALB/c MiceXuanyi Meng, Yong Wu, Xuefang Wen, et al.Journal of Food Science|April 26, 2025
The Amelioration of Methionine Restriction on the Celiac Toxic Effects of p31-43 Gliadin Peptide Is Disrupted by S-Adenosyl-MethionineTian Yu, Jinyan Gao, Juanli Yuan, et al.Journal of Food Science|December 10, 2024
Precision risk assessment in wheat allergy: Leveraging advanced quantitative models for safer food consumptionWenfeng Liu, Juanli Yuan, Jinyan Gao, et al.Pageof 11