Yong Wu
机构:Tongji University, Deutsches Historisches Institut Washington, Anhui Agricultural University, Nanchang University, Xiamen University, Sichuan University, Osaka Prefectural Medical Center, Nanchang Institute of Science & Technology, Institute of Food Science & Technology, State Key Laboratory of Food Science and Technology, Xiamen Tobacco Industry (China), Shanghai Ocean University, Hunan Agricultural University, Zhejiang University · ORCID:0000-0001-9840-940X
发表论文 289 篇 · 总被引 4771 次 · h-index 33
代表论文
- Oral Administration of Ovalbumin Prevents Food Allergy via Improving Microbiota and Metabolic Disorders in a Dose-Dependent Manner (2025 · Journal of Agricultural and Food Chemistry · 被引 7)
- Degree of Enzymatic Hydrolysis Determines Tolerogenic Efficacy: Partial Hydrolysis of Ovalbumin Suppresses Th2 Responses and Mast Cell Activation (2026 · Journal of Agricultural and Food Chemistry · 被引 6)
- Reducing Endogenous Lactate Production Ameliorates Ovalbumin-Induced Food Allergy via Regulating Lactylation and Microbial Homeostasis in Mice (2025 · Journal of Agricultural and Food Chemistry · 被引 5)
- Development of Hypoallergenic Cow’s Milk Protein Peptides via Enzymatic Hydrolysis Coupled with Ultrafiltration and Analysis of Their Allergenicity (2025 · Journal of Agricultural and Food Chemistry · 被引 4)
- Food allergen-polysaccharide interaction: Structure, characterization, digestion, and allergenicity (2025 · Food Chemistry · 被引 4)
- Environmental Pollutants and Food Allergy: From Traditional Triggers to Emerging Hazards (2026 · Clinical Reviews in Allergy & Immunology · 被引 3)