王皓｜中国海洋大学｜学者主页

2026

不同天然植物多酚对反复冻融预制烤鱼食用品质的影响

封铧，管家宁，刘智禹，许心语，牟伟丽，林洪，王皓，游刚，李振兴

《食品工业科技》

DOI

2025

高效液相色谱-串联质谱法测定甲壳类水产品中过敏原原肌球蛋白

封铧，高红艳，刘智禹，牟伟丽，林洪，王皓，李振兴

《食品安全质量检测学报》

DOI

2025

冷链流通过程中温度波动对预制烤鱼品质劣变的影响

封铧，管家宁，刘智禹，许心语，牟伟丽，林洪，王皓，栾福磊，李振兴

《食品安全质量检测学报》

DOI

2025

Identification, Characterization, and Processing-Induced Structural Changes of Linear Epitopes in Sarcoplasmic Calcium Binding Proteins from Portunus trituberculatus

Wenye Zhu, Yuhao Huang, Hao Wang, Ziye Zhang, Xiang Gao, Lin Hong, Zhenxing Li

Journal of Agricultural and Food Chemistry

DOI

2025

Investigation of conformational and epitope alterations of shrimp tropomyosin under α-dicarbonyl glycation and conformation-allergenicity relationship

Lichun Liu, Ziye Zhang, Zihao Li, Hao Wang, Zhenxing Li, Hong Lin

Food Chemistry

DOI

2025

Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation

Qingwen Liu, Shuai Ma, Hao Wang, Wenye Zhu, Shanyu Peng, Hao Zou, Pingyuan Zhang, Zhenxing Li, Ziye Zhang, Hong Lin

Food Chemistry

DOI

2025

Insights into effects of processing and food matrices on structure and ELISA detection of sarcoplasmic calcium binding protein

Wenye Zhu, Qingwen Liu, Yuhao Huang, Hao Wang, Hang Lin, Xiang Gao, Hong Lin, Zhenxing Li

Food Chemistry

DOI

2024

Specific detection of crustacean allergens in food: Development of indirect competitive and sandwich ELISA targeting sarcoplasmic calcium binding protein

Wenye Zhu, Zhihui Qin, Yuhao Huang, Qi Fu, Hao Wang, Ziye Zhang, Xiang Gao, Yinghui Liu, Hong Lin, Zhenxing Li

Food Bioscience

DOI

2024

Determination of extracellular proteinase in L. helveticus Lh191404 based on whole genome sequencing and proteomics analysis

Qingwen Liu, Hao Wang, Wenye Zhu, Shanyu Peng, Hao Zou, Pingyuan Zhang, Zhenxing Li, Ziye Zhang, Lijun Fu, Zhuozhen Qian

International Journal of Biological Macromolecules

DOI

2024

Development of an indirect competitive ELISA based on the common epitope of fish parvalbumin for its detection

Yuhao Huang, Wenye Zhu, Yeting Wu, Lirui Sun, Qingli Li, Siddanakoppalu N. Pramod, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Food Chemistry

DOI

2024

Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod

Hao Zou, Hao Wang, Jinlong Zhao, Hua Feng, Shanyu Peng, Qingwen Liu, Zhihui Qin, Ziye Zhang, Hong Lin, Zhenxing Li

Food Bioscience

DOI

2023

扇贝过敏原荧光免疫层析检测方法的构建与应用

党雪文，张自业，赵金龙，李冉冉，王雅晴，林洪，王皓，李振兴

《食品安全质量检测学报》

2023

基于顶空-气相色谱-离子迁移谱法比较7种市售烟熏鱼挥发性成分

封铧，邓斯予，韩玥颖，牟伟丽，马冬志，林洪，王皓，李振兴

《食品安全质量检测学报》

2023

Development of a fluorescent multiplexed lateral flow immunoassay for the simultaneous detection of crustacean allergen tropomyosin, sarcoplasmic calcium binding protein and egg allergen ovalbumin in different matrices and commercial foods

Yuhao Huang, Ranran Li, Wenye Zhu, Jinlong Zhao, Hao Wang, Ziye Zhang, Hong Lin, Wenjie Li, Wenjie Li

Food Chemistry

DOI

2023

Influence of linoleic acid on the immunodetection of shrimp (Litopenaeus vannamei) tropomyosin and the mechanism investigation via multi-spectroscopic and molecular modeling techniques

Jinlong Zhao, Yuhai Liu, Lili Xu, Lirui Sun, Guanzhi Chen, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Food Chemistry

DOI

2023

Insights into the Mechanism Underlying the Influence of Glycation with Different Saccharides and Temperatures on the IgG/IgE Binding Ability, Immunodetection, In Vitro Digestibility of Shrimp (Litopenaeus vannamei) Tropomyosin

Jinlong Zhao, Jin Wang, Lili Xu, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Foods

DOI

2023

Purification, Expression, and Characterization of Sarcoplasmic Calcium Binding Protein: A Novel Allergen of Portunus trituberculatus

Wenye Zhu, Jinlong Zhao, Yuhao Huang, Ishfaq Ahmed, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Journal of Agricultural and Food Chemistry

DOI

2023

Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides

Hao Zou, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Critical Reviews in Food Science and Nutrition

DOI

2023

Influence of Fermentation by Lactobacillus helveticus on the Immunoreactivity of Atlantic Cod Allergens

Hao Zou, Jinlong Zhao, Zhihui Qin, Zhenxing Li, Ziye Zhang, Hong Lin, Hao Wang

Journal of Agricultural and Food Chemistry

DOI

2023

Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains

Hao Wang, Mingruo Guo

LWT

DOI

2023

Seafood allergy: Allergen, epitope mapping and immunotherapy strategy

Ziye Zhang, Xiu-Min Li, Hao Wang, Hong Lin, Hang Xiao, Zhenxing Li

Critical Reviews in Food Science and Nutrition

DOI

2023

Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp ( Litopenaeus vannamei ) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques

Jinlong Zhao, Jianhua Zeng, Yuhai Liu, Hang Lin, Xiang Gao, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Journal of Agricultural and Food Chemistry

DOI

2023

Insight into the conformational and allergenicity alterations of shrimp tropomyosin induced by Sargassum fusiforme polyphenol

Yiming Zhao, Ziye Zhang, Zhenxing Li, Xiu-Min Li, Hao Wang, Hong Lin

Food Research International

DOI

2023

Comparative analysis of allergenicity and predicted linear epitopes in α and β parvalbumin from turbot (Scophthalmus maximus)

Yuhao Huang, Zhenxing Li, Yeting Wu, Yonghong Li, Siddanakoppalu N. Pramod, Guanzhi Chen, Wenjia Zhu, Ziye Zhang, Hao Wang, Hong Lin

Journal of the Science of Food and Agriculture

DOI

2022

Differences of the Polysaccharides in Kefir Grains from Different Origins Subcultured in Goat Milk

Hao Wang, Yinping Wang, Jian jun Cheng, Mingruo Guo

ACS Food Science & Technology

DOI

2022

Effects of Plant Extracts (Clove, Fennel, Rosemary, Cinnamon, and Tea Polyphenols) on Microbiological, Chemical, and Sensory Quality of Smoke-Flavored Sea Bass during Chilled Storage

Hua Feng, Jinbo Liu, Vaileth Timira, Hong Lin, Hao Wang, Zhenxing Li

ACS Food Science & Technology

DOI

2022

Crustacean shellfish allergens: influence of food processing and their detection strategies

Jinlong Zhao, Vaileth Timira, Ishfaq Ahmed, Yan Chen, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Critical Reviews in Food Science and Nutrition

DOI

2022

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

Hua Feng, Vaileth Timira, Jinlong Zhao, Hong Lin, Hao Wang, Zhenxing Li

Foods

DOI

2022

Quantum-dot-based sandwich lateral flow immunoassay for the rapid detection of shrimp major allergen tropomyosin

Ranran Li, Yaoyang Zhang, Jinlong Zhao, Yaqing Wang, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Journal of Food Composition and Analysis

DOI

2022

Differences in Protein Profiles of Kefir Grains from Different Origins When Subcultured in Goat Milk

Hao Wang, Xinhui Zhou, Yuxue Sun, Xiaomeng Sun, Mingruo Guo

Journal of Agricultural and Food Chemistry

DOI

2022

Insight into the mechanism of allergenicity decreasing in recombinant sarcoplasmic calcium-binding protein from shrimp (Litopenaeus vannamei) with thermal processing via spectroscopy and molecular dynamics simulation techniques

Jinlong Zhao, Wenye Zhu, Jianhua Zeng, Yuhai Liu, Hong Li, Hao Wang, Ziye Zhang, Hong Lin, Zhenxing Li

Food Research International

DOI

王皓

精选作品

期刊论文

不同天然植物多酚对反复冻融预制烤鱼食用品质的影响

高效液相色谱-串联质谱法测定甲壳类水产品中过敏原原肌球蛋白

冷链流通过程中温度波动对预制烤鱼品质劣变的影响

Identification, Characterization, and Processing-Induced Structural Changes of Linear Epitopes in Sarcoplasmic Calcium Binding Proteins from Portunus trituberculatus

Investigation of conformational and epitope alterations of shrimp tropomyosin under α-dicarbonyl glycation and conformation-allergenicity relationship

Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation

Insights into effects of processing and food matrices on structure and ELISA detection of sarcoplasmic calcium binding protein

Specific detection of crustacean allergens in food: Development of indirect competitive and sandwich ELISA targeting sarcoplasmic calcium binding protein

Determination of extracellular proteinase in L. helveticus Lh191404 based on whole genome sequencing and proteomics analysis

Development of an indirect competitive ELISA based on the common epitope of fish parvalbumin for its detection

Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod

扇贝过敏原荧光免疫层析检测方法的构建与应用

基于顶空-气相色谱-离子迁移谱法比较7种市售烟熏鱼挥发性成分

Development of a fluorescent multiplexed lateral flow immunoassay for the simultaneous detection of crustacean allergen tropomyosin, sarcoplasmic calcium binding protein and egg allergen ovalbumin in different matrices and commercial foods

Influence of linoleic acid on the immunodetection of shrimp (Litopenaeus vannamei) tropomyosin and the mechanism investigation via multi-spectroscopic and molecular modeling techniques

Insights into the Mechanism Underlying the Influence of Glycation with Different Saccharides and Temperatures on the IgG/IgE Binding Ability, Immunodetection, In Vitro Digestibility of Shrimp (Litopenaeus vannamei) Tropomyosin

Purification, Expression, and Characterization of Sarcoplasmic Calcium Binding Protein: A Novel Allergen of Portunus trituberculatus

Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides

Influence of Fermentation by Lactobacillus helveticus on the Immunoreactivity of Atlantic Cod Allergens

Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains

Seafood allergy: Allergen, epitope mapping and immunotherapy strategy

Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp ( Litopenaeus vannamei ) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques

Insight into the conformational and allergenicity alterations of shrimp tropomyosin induced by Sargassum fusiforme polyphenol

Comparative analysis of allergenicity and predicted linear epitopes in α and β parvalbumin from turbot (Scophthalmus maximus)

Differences of the Polysaccharides in Kefir Grains from Different Origins Subcultured in Goat Milk

Effects of Plant Extracts (Clove, Fennel, Rosemary, Cinnamon, and Tea Polyphenols) on Microbiological, Chemical, and Sensory Quality of Smoke-Flavored Sea Bass during Chilled Storage

Crustacean shellfish allergens: influence of food processing and their detection strategies

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

Quantum-dot-based sandwich lateral flow immunoassay for the rapid detection of shrimp major allergen tropomyosin

Differences in Protein Profiles of Kefir Grains from Different Origins When Subcultured in Goat Milk

Insight into the mechanism of allergenicity decreasing in recombinant sarcoplasmic calcium-binding protein from shrimp (Litopenaeus vannamei) with thermal processing via spectroscopy and molecular dynamics simulation techniques

研究方向