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Shuangyan Zheng

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Aug 2026

Component-specific interaction between egg ovalbumin and edible oil fume particles in Chinese cooking: conformational remodeling drives changes in digestibility and allergenicity.

Interactions between food processing-derived components and food proteins can markedly alter protein conformation and functional properties. Among them, cooking oil fume particles (COFPs) are widespread contaminants from high-temperature Chinese cooking. This study first compared the effects of COFPs from four common e...

Wei Hu, Ziwen Hao, Shuangyan Zheng et al. · 0 citations

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