Haoxie Xu

Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

Xuli Wu, Yuqin Lu, Haoxie Xu et al. · Food Chemistry · 2018 · 214 citations

Polyphenolics, Covalent Conjugation, Engineering +10

Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

Haoxie Xu, Tingting Zhang, Yuqin Lu et al. · Food Chemistry · 2019 · 174 citations

Food Chemistry, Whey Protein, Functional Properties +8

Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

Weiyi He, Haoxie Xu, Yuqin Lu et al. · Journal of Functional Foods · 2019 · 103 citations · Full text

Food Chemistry, Ovalbumin–egcg Conjugates, Allergy +5

Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin

Yuqin Lu, Shuiming Li, Haoxie Xu et al. · Journal of Agricultural and Food Chemistry · 2018 · 88 citations

Allergen, Chemical Biology, Oxidative Stress +16

Changes in Allergenicity of Ovalbumin <i>in Vitro</i> and <i>in Vivo</i> on Conjugation with Quercetin

Tingting Zhang, Zongyi Hu, Yongwei Cheng et al. · Journal of Agricultural and Food Chemistry · 2020 · 86 citations · Full text