Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Wentong Xue"'
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 6, Pp 2381-2389 (2023)
Wheat flour, as the most important source of food globally, is one of the most common causative agents of food allergy. This study aimed to investigate the effects of fermentation on wheat protein digestibility and allergenicity. Protein digestibilit
Externí odkaz:
https://doaj.org/article/103fc3da05494a4fb8c53f995f1235dd
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 702-710 (2023)
Emerging evidence indicated that the increase in food allergy (FA) over the past few decades was associated with the abnormal compositional and metabolic changes of gut microbiota. Gut microbiota played a vital role in maintaining the homeostasis of
Externí odkaz:
https://doaj.org/article/74d98e7bdbb545fdb432ffb94256ab91
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 681-690 (2023)
With the prevalence of food allergy increasing every year, food allergy has become a common public health problem. More and more studies have shown that probiotics can intervene in food allergy based on the intestinal mucosal immune system. Probiotic
Externí odkaz:
https://doaj.org/article/d01e2d6a8b49446eaa7c5c9cfe05b35a
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 789-794 (2023)
Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic p
Externí odkaz:
https://doaj.org/article/75e75c17fdbd4e36881d9c1be8c04a71
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 871-881 (2023)
Increasing incidences showed that food allergies have attracted more and more attention from researchers. BALB/c mice were sensitized with wheat gluten combined with aluminum hydroxide adjuvant via intraperitoneal injection, transdermal sensitization
Externí odkaz:
https://doaj.org/article/6aa02dd3ca6d4da88d1c180155e8e631
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 851-860 (2023)
High oleic-acid peanuts are known for their pre-longed shelf-life and health benefit due to high content of oleic fatty acid. However, the allergenicity and allergenic protein profiles in Chinese high-oleic peanuts have yet to be studied. For this pu
Externí odkaz:
https://doaj.org/article/93106df280b54039b957417b29c1ecf3
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 12 (2022)
Wheat flour, the most important source of food globally, is also one of the most common causative agents of food allergy. Wheat gluten protein, which accounts for 80% of the total wheat protein, is a major determinant of important wheat-related disor
Externí odkaz:
https://doaj.org/article/714db9d9f23241edb6a4d1901ed8758a
Publikováno v:
BMC Chemistry, Vol 14, Iss 1, Pp 1-8 (2020)
Abstract Background The properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties
Externí odkaz:
https://doaj.org/article/42a09cea05344823b48331bfb62df629
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2033-2049 (2020)
Rice analog is a kind of ready to eat food prepared by twin-screw extruder. Few people study the drying process of wet-extruded foods and the effects of extrusion parameters on product properties based on multi-level. In this research, the experiment
Externí odkaz:
https://doaj.org/article/aa15a50b25f04357bbedea808fddfdd3
Autor:
Jihui Gao, Haolan Du, Zekun Zhou, Zhongxin Liang, Hongrui Liang, PeiAo Zhang, Xue Wei, Shujun Liu, Linglin Fu, Yanbo Wang, Huilian Che, Wentong Xue, Fengjiao Xin, Dong Yang
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Celiac disease (CD) is a prevalent disorder with autoimmune features. Dietary exposure of wheat gluten (including gliadins and glutenins) to the small intestine activates the gluten-reactive CD4+ T cells and controls the disease development. While th
Externí odkaz:
https://doaj.org/article/0ad05423f281416a9cef0b78e90a171b