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

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

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

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

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

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

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

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