中文

李伟

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

LAB-fermented soy protein gels alleviate soy allergy through a novel dual mechanism: Coordinated intestinal barrier fortification and site-specific allergen degradation

Release time:2025-12-28Hits:

Impact Factor:

6.1
Affiliation of Author(s):

食品科技学院
Journal:

Food Bioscience
Co-author:

Yaqiong Wang, Xinran Guo, Jie He, Haijun Wang, Runqiang Yang, Wei Li, Xin Rui
Document Code:

2c9e868c9b4e7016019b5342904a70be
Volume:

74
Page Number:

108053-108053
Translation or Not:

no
Date of Publication:

2025-12-01

Pre One:Insight into the effect of lactic acid fermentation on soy protein immunoreactivity: emphasizing the difference in epitope destruction of varied fermentation terminal pH levels during gastrointestinal digestion

Next One:Investigating the Role of the Exopolysaccharide Gene Cluster in Lactiplantibacillus plantarum CSK: Phenotypic Modulation and Its Effect on the Rheological Properties of Fermented Soymilk Gel