Hang Lin

机构：Qingdao University, Affiliated Hospital of Qingdao University, Ocean University of China · ORCID：0000-0002-3434-3824

发表论文 23 篇 · 总被引 420 次 · h-index 12

代表论文

• Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin (2018 · Food & Function · 被引 58)
• An overview on marine anti-allergic active substances for alleviating food-induced allergy (2019 · Critical Reviews in Food Science and Nutrition · 被引 38)
• Structural changes of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity (2018 · Food Chemistry · 被引 38)
• Influence of nonthermal extraction technique and allergenicity characteristics of tropomyosin from fish (Larimichthys crocea) in comparison with shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) (2019 · Food Chemistry · 被引 29)
• Sensitization Rates for Various Allergens in Children with Allergic Rhinitis in Qingdao, China (2015 · International Journal of Environmental Research and Public Health · 被引 29)
• Quantification of crustacean tropomyosin in foods using high‐performance liquid chromatography–tandem mass spectrometry method (2021 · Journal of the Science of Food and Agriculture · 被引 28)