Hong Lin

发表

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

Hong Wang, Zhenxing Li, Jinlong Zhao, 2022, Foods.

Branched Polyethylenimine as a Carrier for Significantly Improving the Biopanning Efficiency of Phages Specific to Hapten

Limin Cao, Jianxin Sui, Xiangning Han, 2022, ACS Applied Polymer Materials.

Crustacean shellfish allergens: influence of food processing and their detection strategies

Hong Wang, Zhenxing Li, I. Ahmed, 2022, Critical reviews in food science and nutrition.

The natural substances with anti-allergic properties in food allergy

Zhenxing Li, Ziye Zhang, Yueying Han, 2022, Trends in Food Science & Technology.

Comparative Analysis of Glycosylation Affecting Sensitization by Regulating the Cross-Reactivity of Parvalbumins in Turbot (Scophthalmus maximus), Conger Eel (Conger myriaster) and Sea Bass (Micropterus salmoides).

Zhenxing Li, Junyu Wang, Mengyao Xu, 2022, Journal of agricultural and food chemistry.

Zein-Polyglycerol Conjugates with Enhanced Water Solubility and Stabilization of High Oil Loading Emulsion.

Lijuan Han, Gang Liu, Shuangshuang Huang, 2020, Journal of agricultural and food chemistry.

Improved physicochemical properties of curcumin-loaded solid lipid nanoparticles stabilized by sodium caseinate-lactose Maillard conjugate.

Q. Zhong, Lei Cao, Shuangshuang Huang, 2020, Journal of agricultural and food chemistry.

Insight into the mechanism of allergenicity decreasing in recombinant sarcoplasmic calcium-binding protein from shrimp (Litopenaeus vannamei) with thermal processing via spectroscopy and molecular dynamics simulation techniques.

Zhenxing Li, Jinlong Zhao, Ziye Zhang, 2022, Food research international.

Insight into the conformational and allergenicity alterations of shrimp tropomyosin induced by Sargassum fusiforme polyphenol.

Hong Wang, Xia Li, Zhenxing Li, 2023, Food research international.

Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics.

Lili Xu, Hong Wei Zhang, Xiao Mei Zhang, 2022, Food Chemistry.

Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum).

Zhenxing Li, Liangtao Lv, Hong Lin, 2015, Food chemistry.

Structural changes of 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity.

Balunkeswar Nayak, Zhenxing Li, I. Ahmed, 2019, Food chemistry.

Thermal induced the structural alterations, increased IgG/IgE binding capacity and reduced detectability of tropomyosin from shrimp (Litopenaeus vannamei)

Zhenxing Li, Jinlong Zhao, Ziye Zhang, 2022, Food Chemistry.

Influence of nonthermal extraction technique and allergenicity characteristics of tropomyosin from fish (Larimichthys crocea) in comparison with shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum).

I. Ahmed, S. N. Pramod, Liangtao Lv, 2020, Food chemistry.

Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin.

Zhenxing Li, I. Ahmed, Liangtao Lv, 2018, Food & function.

Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin.

Zhenxing Li, Hai-Min Lin, Yongna Song, 2015, Food chemistry.

Identification of oxidative modification of shrimp (Metapenaeus ensis) tropomyosin induced by malonaldehyde

Zhenxing Li, Liangtao Lv, Hong Lin, 2014, European Food Research and Technology.

Major shrimp allergen peptidomics signatures and potential biomarkers of heat processing.

Hong Zhang, M. Gasset, Yunqi Wen, 2022, Food chemistry.

Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp (Litopenaeus vannamei) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques.

Hong Wang, Zhenxing Li, Xiang Gao, 2023, Journal of agricultural and food chemistry.

Site-specific labeling of antibodies with quantum dots could promote to retain the antigen binding capacity of antibodies.

Hong Wang, Zhenxing Li, Yaoyang Zhang, 2023, Food chemistry.

Immunological Cross-Reactivity Involving Mollusc Species and Mite-Mollusc and Cross-Reactive Allergen PM Are Risk Factors of Mollusc Allergy.

Zhenxing Li, Xiang Gao, Hong Lin, 2022, Journal of agricultural and food chemistry.

A sensitive sandwich enzyme-linked immunosorbent assay (sELISA) for the detection of walnut residues in processed food

I. Ahmed, Jinlong Zhao, Zhengxing Li, 2023, Journal of Food Composition and Analysis.

Identification and Amino Acid Analysis of Allergenic Epitopes of a Novel Allergen Paramyosin (Rap v 2) from Rapana venosa.

Zhenxing Li, Xiang Gao, Mati Ullah Khan, 2021, Journal of agricultural and food chemistry.

Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance.

Zhenxing Li, Youyou Lu, Yan Chen, 2022, Food chemistry.

Seafood allergy: Allergen, epitope mapping and immunotherapy strategy

Hong Wang, Xia Li, Zhenxing Li, 2023, Critical reviews in food science and nutrition.

Preparation of soybean β-conglycinin epitope antibody and its preliminary application in frozen surimi detection

LiYan Zhu, Zhenxing Li, Siyue Li, 2021, European Food Research and Technology.

Quantum-Dot-Based Sandwich Lateral Flow Immunoassay for the Rapid Detection of Shrimp Major Allergen Tropomyosin

Hong Wang, Zhenxing Li, Jinlong Zhao, 2022, Journal of Food Composition and Analysis.

Comparative study on the allergenicity of different Litopenaeus vannamei extract solutions

Zhenxing Li, Li-sha Wu, Zongchao Lu, 2014, Journal of Ocean University of China.

Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review.

Hong Lin, Kaiqiang Wang, Zhuoran Li, 2022, Comprehensive reviews in food science and food safety.

Evaluating the effects of processing on antigenicity and immunochemical detectability of fish proteins by ELISA

Zhenxing Li, Amani Ahmed, Binaka Prabashini Dasanayaka, 2022, Journal of Food Composition and Analysis.

An overview on marine anti-allergic active substances for alleviating food-induced allergy

Zhenxing Li, I. Ahmed, S. N. Pramod, 2020, Critical reviews in food science and nutrition.

Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction.

Liding Chen, Baodong Zheng, Weiguo Wu, 2019, Ultrasonics sonochemistry.

Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides.

Hong Wang, Zhenxing Li, Ziye Zhang, 2023, Critical reviews in food science and nutrition.

Quantification of Crustacean Tropomyosin in Foods using High-Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) method.

Zhenxing Li, I. Ahmed, Hong Lin, 2021, Journal of the science of food and agriculture.

Preparation and Validation of Ultra-sensitive Aptamers by Computer Simulation and Site-Specific Mutation

Jianxin Sui, Junyi Sha, Ziye Zhang, 2022, Food Analytical Methods.

Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)

Zhenxing Li, Liang Zhenxing, Lin Hong, 2018 .

Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod

Jinlong Zhao, Ziye Zhang, Hua Feng, 2024, Food Bioscience.