Yang Tian

Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1

Yang Tian, Huan Rao, Kelly Zhang et al. · Food Science & Nutrition · 2018 · 40 citations · Full text

Food Chemistry, Engineering, Biochemistry +13

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

Wenhui Fu, Wentong Xue, Chenglong Liu et al. · Foods · 2020 · 37 citations · Full text

Key factors affecting the immunoreactivity of roasted and boiled peanuts: Temperature and water

Huan Rao, Yang Tian, Sha Tao et al. · LWT · 2016 · 32 citations

Food Chemistry, Nutrition, Food Allergy +7

Germination results in reduced allergenicity of peanut by degradation of allergens and resveratrol enrichment

Huan Rao, Cunkun Chen, Yang Tian et al. · Innovative Food Science & Emerging Technologies · 2018 · 31 citations

Gm Crop, Engineering, Genetics +7

Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens

Wenhui Fu, Huan Rao, Yang Tian et al. · LWT · 2019 · 28 citations

Engineering, Microbial Potential, Bacterial Composition +11