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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 10
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Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity

Xiaowen Pia College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaORCID Iconhttps://orcid.org/0000-0002-2209-1295
ORCID Icon,
Zeyu Penga College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
,
Jiafei Liua College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
,
Yunqing Jianga College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
,
Jiarong Wangb School of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
,
Guiming Fuc State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
,
Yili Yangd Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
&
Yuxue Suna College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China;e Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin, Heilongjiang, ChinaCorrespondence[email protected] [email protected]
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Pages 2847-2862 | Published online: 27 Sep 2022

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Hongge Yu, Tian Yu, Xin Li, Ping Tong, Jinyan Gao, Xuanyi Meng, Juanli Yuan, Zhihua Wu, Anshu Yang, Xueling Jin, Yong Wu & Hongbing Chen. Active polysaccharides: a new roadmap for the prevention and treatment of food allergy. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Xiaowen Pi, Jiafei Liu, Yuxue Sun, Qingfeng Ban, Jianjun Cheng & Mingruo Guo. (2023) Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chemistry 405, pages 134820.
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Xiaowen Pi, Yuxue Sun, Jiafei Liu, Xu Wang, Weichen Hong, Jianjun Cheng & Mingruo Guo. (2023) Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment. Food Hydrocolloids 134, pages 108107.
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