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Frontiers in Molecular Biosciences|June 20, 2022
Validation of Deep Learning-Based DFCNN in Extremely Large-Scale Virtual Screening and Application in Trypsin I Protease Inhibitor DiscoveryHaiping Zhang, Xiao Lin, Yanjie Wei, et al.Journal of Agricultural and Food Chemistry|February 1, 2023
Bile Acid Profile Influences Digestion Resistance and Antigenicity of Soybean 7S ProteinTanghao Li, Kaining Han, Guangxin Feng, et al.Food Chemistry|March 2, 2025
Effects of chemical modifications on allergenicity and functional properties of silkworm pupae proteinsSongyuan Huang, Xue Feng, Wenqi Yue, et al.Journal of Agricultural and Food Chemistry|May 21, 2025
Di(2-ethylhexyl) Phthalate (DEHP) Exacerbates Food Allergy via Intestinal Barrier Dysfunction and Enhancing Allergic SensitizationYuting Fan, Zhoujin Xu, Zhencong Yang, et al.Food Chemistry|April 3, 2018
Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenolsXuli Wu, Yuqin Lu, Haoxie Xu, et al.Regulatory Toxicology and Pharmacology : RTP|June 30, 2009
Comments on serious anaphylaxis caused by nine Chinese herbal injections used to treat common colds and upper respiratory tract infectionsKunmei Ji, Jiajie Chen, Meng Li, et al.Food Chemistry|January 20, 2019
Characterization of binding interactions of anthraquinones and bovine β-lactoglobulinHaoxie Xu, Yuqin Lu, Tingting Zhang, et al.Food Chemistry|February 28, 2023
Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenolsWeiyi He, Kan He, Xiaoyu Liu, et al.Foods (Basel, Switzerland)|November 27, 2025
Probiotics Attenuate Food Allergy via Short-Chain Fatty Acids-Mediated Immune Modulation and Gut Barrier RestorationXue Feng, Liuying Li, Li Yan, et al.Trends in Food Science & Technology|April 15, 2020
Anaphylactic shock and lethal anaphylaxis caused by food consumption in ChinaKunmei Ji, Jiajie Chen, Meng Li, et al.Pageof 8