[1] |
YANG Hui, QU Yezhi, GAO Yaran, WU Junrui.
Recent Advances in Understanding the Interaction between Dietary Lipids and Allergens
[J]. FOOD SCIENCE, 2021, 42(11): 297-303.
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[2] |
MA Xiuli, HUANG Wensheng, ZHANG Jiukai, HAN Jianxun, GE Yiqiang, CHEN Ying.
Recent Progress in Molecular Characterization and Detection of Sesame Allergens
[J]. FOOD SCIENCE, 2019, 40(7): 342-351.
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[3] |
LI Xuejiao, LI Xinrui, FAN Zhuoyan, ZHANG Yani, CHE Huilian.
Predicting and Identifying Linear B-Cell Epitopes of Wheat Allergen CM16
[J]. FOOD SCIENCE, 2019, 40(24): 136-141.
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[4] |
LIAO Lan, WEN Xiaoyan, CHEN Linping, ZHANG Fengli, LIN Weijie, YANG Yanhong, CHEN Xueqin, ZHANG Lianyue, NI Li.
Impacts of Lactobacillus plantarum B02012 on Gluten Structure and Immunoreactivity in Sourdough
[J]. FOOD SCIENCE, 2019, 40(17): 22-29.
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[5] |
LIU Ke, XIONG Liji, GAO Jinyan, CHEN Hongbing, TONG Ping.
Effect of Thermal Processing on Structure of Four Major Egg White Allergens
[J]. FOOD SCIENCE, 2017, 38(23): 51-58.
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[6] |
MAO Jie, SUN Xing, CHENG Juanxian, WANG Xinzheng, ZHAO Yongqiang, WANG Hongxia, HE Kun, XIA Qing.
Mass Spectrometry-Based Analysis of Digestive Stability of Target Protein in Genetically Modified Organism
[J]. FOOD SCIENCE, 2016, 37(19): 64-69.
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[7] |
RAO Huan, TIAN Yang, TAO Sha, XUE Wentong.
Effects of Processing Methods on Peanut Allergenicity and Evaluation Methods for Peanut Allergenicity: A Review
[J]. FOOD SCIENCE, 2015, 36(23): 283-287.
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[8] |
HU Xiao-fei1, WANG Yao2, DENG Rui-guang1, ZHANG Gai-ping1,3,*.
Application of Immunological Techniques in Detection of Food Allergens: A Review
[J]. FOOD SCIENCE, 2014, 35(8): 1-5.
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[9] |
GAO Lin, YANG An-shu, GAO Jin-yan, CHEN Hong-bing.
Research Progress in Allergenicity Assessment of Food Allergens
[J]. FOOD SCIENCE, 2014, 35(7): 252-257.
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[10] |
MENG Xuan-yi, LI Xin, GAO Jin-yan, CHEN Hong-bing.
Research Progress in Recombinant Proteins of Food Allergens
[J]. FOOD SCIENCE, 2014, 35(7): 276-279.
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[11] |
LIU Zhen, ZOU Li-qiang, LIU Wei*, LIU Wei-lin, NIU Jing.
Preparation and in vitro Digestive Stability of Double Modified Liposomes through Layer-by-Layer Self-Assembly
[J]. FOOD SCIENCE, 2014, 35(15): 5-10.
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[12] |
ZHAO Xiang-xiang1,HU Xiao-lan1,LU Chang-li1,JI Li-lian1,LIU Qiao-quan2,TANG Tang1,LIU Fu-xia1.
Digestive Stability of Protein in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene
[J]. FOOD SCIENCE, 2013, 34(7): 76-81.
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[13] |
LIU Wan-Ying, XIANG Jun-Jian, JIANG Hong-Ling, WANG Hong, TANG Yong.
Cell Model of Releasing Histamine by Sensitized Mast Cells in vitro Used for Analysis of Food Allergens
[J]. FOOD SCIENCE, 2008, 29(8): 576-578.
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[14] |
MAO Wei-Xiang, GAO Jin-Yan, CHEN Hong-Bing.
Research Progress of Wheat Dood Allergy
[J]. FOOD SCIENCE, 2007, 28(8): 559-562.
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[15] |
LI Xin, CHEN Hong-Bing.
Development of Research on Epitopes of Milk Allergens
[J]. FOOD SCIENCE, 2006, 27(11): 592-598.
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