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Effect of gallic acid on peanut protein sensitization after high moisture extrusion

Zhigang Xiao Jiafeng Shi Yanran Li Keyang Sun Xiaoshuai Yu Yuan Yuan Yuzhe Gao

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3225-3236,12.

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3225-3236,12.DOI:10.26599/FSHW.2024.9250196

Effect of gallic acid on peanut protein sensitization after high moisture extrusion

Zhigang Xiao ¹Jiafeng Shi ²Yanran Li ²Keyang Sun ²Xiaoshuai Yu ³Yuan Yuan ²Yuzhe Gao²

作者信息

1. College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China College of Food,Shenyang Agricultural University,Shenyang 110866,China
2. College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China
3. College of Food,Shenyang Agricultural University,Shenyang 110866,China
折叠

摘要

关键词

Peanut protein sensitization/High moisture extrusion/Gallic acid/Animal model

分类

轻工纺织

引用本文复制引用

Zhigang Xiao,Jiafeng Shi,Yanran Li,Keyang Sun,Xiaoshuai Yu,Yuan Yuan,Yuzhe Gao..Effect of gallic acid on peanut protein sensitization after high moisture extrusion[J].Food Science and Human Wellness,2025,14(8):P.3225-3236,12.

基金项目

supported by the Natural Science Foundation of China(32072139) （32072139）

Liaoning Province Natural Science Foundation Project(2022-MS-307). （2022-MS-307）

Food Science and Human Wellness

ISSN：2097-0765

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