http://orcid.org/0000-0003-3117-9173
Citations (75)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Xiaowen Pi, Yuxue Sun, Jianjun Cheng, Guiming Fu & Mingruo Guo. (2023) A review on polyphenols and their potential application to reduce food allergenicity. Critical Reviews in Food Science and Nutrition 63:29, pages 10014-10031.
Read now
Read now
Pravin D. Patil, Radhika K. Kelkar, Neha P. Patil, Pradnya V. Pise, Sadhana P. Patil, Arundhatti S. Patil, Nishant S. Kulkarni, Manishkumar S. Tiwari, Ajay N. Phirke & Shamraja S. Nadar. (2023) Magnetic nanoflowers: a hybrid platform for enzyme immobilization. Critical Reviews in Biotechnology 0:0, pages 1-22.
Read now
Read now
Renata Fialho Teixeira, Clóvis Antônio Balbinot Filho, Débora de Oliveira & Acácio Antonio Ferreira Zielinski. (2023) Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins. Critical Reviews in Food Science and Nutrition 0:0, pages 1-25.
Read now
Read now
Amin Mousavi Khaneghah, Amene Nematollahi, Zohreh AbdiMoghadam, Mahshad Davoudi, Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva & Fardin Javanmardi. (2023) Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
Read now
Read now
Caterina Villa, Joana Costa & Isabel Mafra. (2022) Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
Read now
Read now
Jinlong Zhao, Vaileth Timira, Ishfaq Ahmed, Yan Chen, Hao Wang, Ziye Zhang, Hong Lin & Zhenxing Li. (2022) Crustacean shellfish allergens: influence of food processing and their detection strategies. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
Read now
Read now
Sheila Lucía Rodríguez García & Vijaya Raghavan. (2022) Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review. Critical Reviews in Food Science and Nutrition 62:23, pages 6446-6466.
Read now
Read now
Articles from other publishers (68)
Qianqian Zhu, Wenxue Chen, Weijun Chen, Ming Zhang, Qiuping Zhong, Jianfei Pei & Haiming Chen. (2024) Role of interfacial flexibility in emulsifying ability of coconut protein isolate remodeled by pulsed light coupled with weak alkali cycling treatment. Food Hydrocolloids 147, pages 109373.
Crossref
Crossref
Sebastian Yu, Ya-Chi Kuan, Chi-Fen Chang, Ean-Tun Liaw, Edward S. Huang, Jia-Fong Lin, Yu-Kuo Chen & Hsu-Sheng Yu. (2023) The effect of papain hydrolysis on tropomyosin levels in shrimp. Heliyon 9:12, pages e22410.
Crossref
Crossref
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, Sabrina Feksa Frasson, Ilkem Demirkesen, Behic Mert, Poonam Singha, Sushil Kumar Singh & Seid Reza Falsafi. (2023) Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science & Technology 141, pages 104208.
Crossref
Crossref
David Kühn, Adriano Profeta, Thomas Krikser & Volker Heinz. (2023) Adaption of the meat attachment scale (MEAS) to Germany: interplay with food neophobia, preference for organic foods, social trust and trust in food technology innovations. Agricultural and Food Economics 11:1.
Crossref
Crossref
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, Fengzhong Wang, Xin Jia & Lijun Yin. (2023) Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties. International Journal of Biological Macromolecules 248, pages 125862.
Crossref
Crossref
S. M. Shamiul Alam, Sharmin Akther, Md. Rashedul Islam, Md. Rakibul Islam & Md. Akhtaruzzaman. (2023) Effects of ultrasound, microwave, and their combined treatments on the shelf life and quality characteristics of fresh litchi juice. Future Foods, pages 100254.
Crossref
Crossref
Muhammad Imran & Zhang Liyan. (2023) Production of plant-based meat: functionality, limitations and future prospects. European Food Research and Technology 249:9, pages 2189-2213.
Crossref
Crossref
Vadthya Lokya, Sejal Parmar, Arun K. Pandey, Hari K. Sudini, Dongxin Huai, Peggy Ozias‐Akins, Christine H. Foyer, Chogozie Victor Nwosu, Barbara Karpinska, Alison Baker, Pei Xu, Boshou Liao, Reyazul Rouf Mir, Xiaoping Chen, Baozhu Guo, Henry T. Nguyen, Rakesh Kumar, Sandeep K. Bera, Prashant Singam, Anirudh Kumar, Rajeev K. Varshney & Manish K. Pandey. (2023) Prospects for developing allergen‐depleted food crops. The Plant Genome.
Crossref
Crossref
Gaurav Kumar, Dang Truong Le, Juraj Durco, Samuele Cianciosi, Lavaraj Devkota & Sushil Dhital. (2023) Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing. Trends in Food Science & Technology, pages 104122.
Crossref
Crossref
Qinyu Zhao, Qian Ge, Yi Shang, Mingyuan Zheng, Xiangyu Sun, Shihan Bao, Yulin Fang, Zhenwen Zhang & Tingting Ma. (2023) Eating with peel or not: Investigation of the peel consumption situation and its nutrition, risk analysis, and dietary advice in China. Food Research International 170, pages 112972.
Crossref
Crossref
Yinli Li, Jie Ding, Liu Dong, Na Sun & Songyi Lin. (2023) Mechanism of Targeted Regulation of Ovalbumin Epitopes by Pulsed Electric Field-Assisted Alcalase Treatment. Journal of Agricultural and Food Chemistry 71:27, pages 10417-10426.
Crossref
Crossref
Shahad Z. Al-Najjar, Zainab T. Al-Sharify, Helen Onyeaka, Taghi Miri, KeChrist Obileke & Christian K. Anumudu. (2023) Advances in mass transfer and fluid flows in non-thermal food processing industry – a review. Food Production, Processing and Nutrition 5:1.
Crossref
Crossref
Hao Zou, Jinlong Zhao, Zhihui Qin, Zhenxing Li, Ziye Zhang, Hong Lin & Hao Wang. (2023)
Influence of Fermentation by
Lactobacillus helveticus
on the Immunoreactivity of Atlantic Cod Allergens
. Journal of Agricultural and Food Chemistry 71:26, pages 10144-10154.
Crossref
Crossref
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh & Homaira Mirzaee. (2023) Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste. Food Science & Nutrition 11:6, pages 2974-2989.
Crossref
Crossref
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Wang Li & Na Sun. (2023)
Insights into sensitizing and eliciting capacity of gastric and gastrointestinal digestion products of shrimp (
Penaeus vannamei
) proteins in BALB/c mice
. Food Science and Human Wellness, pages 1-18.
Crossref
Crossref
Ezgi Pulatsu & Chibuike Udenigwe. (2023) Perspectives, analyses, and progress in additive manufacturing of food. Physics of Fluids 35:3.
Crossref
Crossref
Zhen Jia, Boce Zhang, Arnav Sharma, Nathalie S. Kim, Sonia M. Purohit, Madison M. Green, Michelle R. Roche, Emma Holliday & Hongda Chen. (2023) Revelation of the sciences of traditional foods. Food Control 145, pages 109392.
Crossref
Crossref
Jianhua Zeng, Junzhe Zou, Jinlong Zhao, Kai Lin, Lanwei Zhang, Huaxi Yi & Pimin Gong. (2023) Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues. Food Chemistry 404, pages 134777.
Crossref
Crossref
Xue Liu, Yuyang Ma, Li Liu & Mingyong Zeng. (2023) Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas). Food Chemistry 404, pages 134595.
Crossref
Crossref
Yunpeng Shen, Tian Yu, Zhongliang Wang, Xin Li, Yong Wu & Hongbing Chen. (2023) Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3. Food & Function 14:4, pages 1962-1970.
Crossref
Crossref
Yinli Li, Jie Ding, Shuyu Zhang, Liu Dong, Zhijie Bao & Songyi Lin. (2023) Pulsed Electric Field-Assisted Alcalase Treatment Reduces the Allergenicity and Eliminates the Antigenic Epitopes of Ovomucoid. Journal of Agricultural and Food Chemistry.
Crossref
Crossref
Anubhab Laha, Aniket Sarkar, Priyanka Chakraborty, Anindya Sundar Panja & Rajib Bandopadhyay. (2023) Efficacy Screening of Prospective Anti-allergic Drug Candidates: An
In silico Study. Current Bioinformatics 18:2, pages 143-153.
Crossref
Crossref
Muhammad Faisal Manzoor, Abid Hussain, Gulden Goksen, Murtaza Ali, Anees Ahmed Khalil, Xin-An Zeng, Anet Režek Jambrak & Jose Manuel Lorenzo. (2023) Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice. Ultrasonics Sonochemistry 92, pages 106257.
Crossref
Crossref
Rui Wang, Lang-Hong Wang, Qing-Hui Wen, Fei He, Fei-Yue Xu, Bo-Ru Chen & Xin-An Zeng. (2023) Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate. Food Hydrocolloids 134, pages 108049.
Crossref
Crossref
Rahel Suchintita Das, Gaoya Dong, Brijesh K. Tiwari & Marco Garcia-Vaquero. 2023. Future Proteins. Future Proteins
469
508
.
Concepción Pérez Lamela. 2023. Sustainable Food Science - A Comprehensive Approach. Sustainable Food Science - A Comprehensive Approach
158
183
.
Linda Monaci, Antonella Lamonaca, Anna Luparelli, Rosa Pilolli & Elisabetta De Angelis. 2023. Reference Module in Food Science. Reference Module in Food Science.
Shivanand S. Shirkole, A.S. Mujumdar & G.S.V. Raghavan. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing
3
29
.
Gulay Ozkan, Busra Gultekin Subasi, Esra Capanoglu & Tuba Esatbeyoglu. 2023. Non-thermal Food Processing Operations. Non-thermal Food Processing Operations
319
357
.
Shruti Sharma, Himanshu Prabhakar & Rakesh K. Singh. (2022) Atmospheric Cold Plasma-Induced Changes in Milk Proteins. Food and Bioprocess Technology 15:12, pages 2737-2748.
Crossref
Crossref
K.R. Jolvis Pou, Vijaya Raghavan & Muthukumaran Packirisamy. (2022) Microfluidics in smart packaging of foods. Food Research International 161, pages 111873.
Crossref
Crossref
KeChrist Obileke, Helen Onyeaka, Taghi Miri, Ozioma Forstinus Nwabor, Abarasi Hart, Zainab T. Al‐Sharify, Shahad Al‐Najjar & Christian Anumudu. (2022) Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. Journal of Food Process Engineering 45:10.
Crossref
Crossref
Fengqi Wang, Hangyu Zhong & Jun-Hu Cheng. (2022) Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review. Molecules 27:18, pages 5857.
Crossref
Crossref
Negar Gharbi, Alice Marciniak & Alain Doyen. (2022) Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4274-4293.
Crossref
Crossref
Qiaozhen Liu, Songyi Lin & Na Sun. (2022) How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review. Trends in Food Science & Technology 127, pages 280-290.
Crossref
Crossref
Shahida Anusha Siddiqui, Oscar Zannou, Ikawati Karim, Kasmiati, Nour M. H. Awad, Janusz Gołaszewski, Volker Heinz & Sergiy Smetana. (2022) Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research. Sustainability 14:16, pages 10391.
Crossref
Crossref
Ajith Amsasekar, Rahul S. Mor, Anand Kishore, Anupama Singh & Saurabh Sid. (2022) Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review. Nutrition & Food Science 52:6, pages 996-1017.
Crossref
Crossref
Zhong-yue Bian, Zong-cai Tu, Hui Wang, Yue-ming Hu & Guang-xian Liu. (2022)
Investigation of the Mechanism of
60
Co Gamma-Ray Irradiation-Stimulated Oxidation Enhancing the Antigenicity of Ovalbumin by High-Resolution Mass Spectrometry
. Journal of Agricultural and Food Chemistry 70:30, pages 9477-9488.
Crossref
Crossref
Xiao Yun, Meng-Si Li, Yiyu Chen, Fei Huan, Min-Jie Cao, Dong Lai, Gui-xia Chen & Guang-Ming Liu. (2022)
Characterization, Epitope Identification, and Cross-reactivity Analysis of Tropomyosin: An Important Allergen of
Crassostrea angulata
. Journal of Agricultural and Food Chemistry 70:29, pages 9201-9213.
Crossref
Crossref
Na Sun, Yao Liu, Kexin Liu, Shan Wang, Qiaozhen Liu & Songyi Lin. (2022) Gastrointestinal fate of food allergens and its relationship with allergenicity. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3376-3404.
Crossref
Crossref
Xin Dong & Vijaya Raghavan. (2022) A comprehensive overview of emerging processing techniques and detection methods for seafood allergens. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3540-3557.
Crossref
Crossref
Prudence Bramwell. (2022) Food microbiology: current and future topics of investigation. Microbiology Australia 43:2, pages 47-48.
Crossref
Crossref
Priyanga Suriyamoorthy, Alluru Madhuri, Srikanth Tangirala, Karunai Raj Michael, Vignesh Sivanandham, Ashish Rawson & Arunkumar Anandharaj. (2022) Comprehensive Review on Banana Fruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens through Food Processing. Plant Foods for Human Nutrition 77:2, pages 159-171.
Crossref
Crossref
Francesco Capozzi. (2022) Food Innovation in the Frame of Circular Economy by Designing Ultra-Processed Foods Optimized for Sustainable Nutrition. Frontiers in Nutrition 9.
Crossref
Crossref
Muhammad Umair, Sidra Jabeen, Zekai Ke, Saqib Jabbar, Faiqa Javed, Muhammad Abid, Kashif-ur Rehman Khan, Yu Ji, Sameh A. Korma, Mohamed T. El-Saadony, Liqing Zhao, Ilaria Cacciotti, Clara Mariana Gonçalves Lima & Carlos Adam Conte-Junior. (2022) Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements. Ultrasonics Sonochemistry 86, pages 105999.
Crossref
Crossref
Rui Wang, Qin-Hui Wen, Xin-An Zeng, Jia-Wei Lin, Jian Li & Fei-Yue Xu. (2022) Binding affinity of curcumin to bovine serum albumin enhanced by pulsed electric field pretreatment. Food Chemistry 377, pages 131945.
Crossref
Crossref
Bo Lyu, Jiaxin Li, Xiangze Meng, Hongling Fu, Wei Wang, Lei Ji, Yi Wang, Zengwang Guo & Hansong Yu. (2022) The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 11:8, pages 1112.
Crossref
Crossref
Andreea Diana Kerezsi, Nicolas Jacquet & Christophe Blecker. (2022) Advances on physical treatments for soy allergens reduction - A review. Trends in Food Science & Technology 122, pages 24-39.
Crossref
Crossref
Gargi Dey, Annesha Ghosh & Rajendra K. Tangirala. (2022) “Technological convergence” of preventive nutrition with non thermal processing. Journal of Food Processing and Preservation.
Crossref
Crossref
Carla Zarbà, Gaetano Chinnici, Manal Hamam, Salvatore Bracco, Biagio Pecorino & Mario D'Amico. (2022) Driving Management of Novel Foods: A Network Analysis Approach. Frontiers in Sustainable Food Systems 5.
Crossref
Crossref
Andrea Smith, Xin Dong & Vijaya Raghavan. (2022) An Overview of Molecular Dynamics Simulation for Food Products and Processes. Processes 10:1, pages 119.
Crossref
Crossref
Verónica García Arteaga, Victoria Demand, Karolin Kern, Andrea Strube, Michael Szardenings, Isabel Muranyi, Peter Eisner & Ute Schweiggert-Weisz. (2022) Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile. Foods 11:1, pages 118.
Crossref
Crossref
Jun‐Hu Cheng, Huifen Wang & Da‐Wen Sun. (2021) An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications. Comprehensive Reviews in Food Science and Food Safety 21:1, pages 127-147.
Crossref
Crossref
Alcides Vapor, António Mendonça & Cândida T. Tomaz. (2022) Processes for reducing egg allergenicity: Advances and different approaches. Food Chemistry 367, pages 130568.
Crossref
Crossref
Xiaowen Pi, Yuxue Sun, Guiming Fu, Zhihua Wu & Jianjun Cheng. (2021) Effect of processing on soybean allergens and their allergenicity. Trends in Food Science & Technology 118, pages 316-327.
Crossref
Crossref
Manni Ren, Xiaojie Yu, Arun S. Mujumdar, Abu El-Gasim A. Yagoub, Li Chen & Cunshan Zhou. (2021) Visualizing the knowledge domain of pulsed light technology in the food field: A scientometrics review. Innovative Food Science & Emerging Technologies 74, pages 102823.
Crossref
Crossref
Xumei Wang, Zongcai Tu, Guangxian Liu, Hui Wang, Yueming Hu & Tao Huang. (2021) Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion. Foods 10:11, pages 2760.
Crossref
Crossref
Mingfei Pan, Jingying Yang, Kaixin Liu, Xiaoqian Xie, Liping Hong, Shan Wang & Shuo Wang. (2021) Irradiation technology: An effective and promising strategy for eliminating food allergens. Food Research International 148, pages 110578.
Crossref
Crossref
Mati Ullah Khan, Hong Lin, Ishfaq Ahmed, Yan Chen, Jinlong Zhao, Tian Hang, Binaka Prabashini Dasanayaka & Zhenxing Li. (2021) Whey allergens: Influence of nonthermal processing treatments and their detection methods. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4480-4510.
Crossref
Crossref
S. OjhaS. BußlerM. PsarianosG. RossiO.K. Schlüter. (2021) Edible insect processing pathways and implementation of emerging technologies. Journal of Insects as Food and Feed 7:5, pages 877-900.
Crossref
Crossref
James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska & Raquel P. F. Guiné. (2021) Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods 10:6, pages 1430.
Crossref
Crossref
Joshua Hadi & Gale Brightwell. (2021) Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein. Foods 10:6, pages 1226.
Crossref
Crossref
Mohit Singla & Nandan Sit. (2021) Application of ultrasound in combination with other technologies in food processing: A review. Ultrasonics Sonochemistry 73, pages 105506.
Crossref
Crossref
Ragnhild Dragøy Whitaker, Themis Altintzoglou, Kjersti Lian & Estefania Noriega Fernandez. (2021) Marine Bioactive Peptides in Supplements and Functional Foods - A Commercial Perspective. Current Pharmaceutical Design 27:11, pages 1353-1364.
Crossref
Crossref
Xin Dong, Jin Wang & Vijaya Raghavan. (2021) Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins. Food Chemistry 337, pages 127811.
Crossref
Crossref
Yi‐Ming Zhao, Apurva Patange, Da‐Wen Sun & Brijesh Tiwari. (2020) Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3951-3979.
Crossref
Crossref
Abir Boukil, Véronique Perreault, Julien Chamberland, Samir Mezdour, Yves Pouliot & Alain Doyen. (2020) High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins. Molecules 25:11, pages 2685.
Crossref
Crossref
Romina Alina Marc. 2020. Food Processing. Food Processing.