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Xin-Jing Jiang

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#protein folding Open access Aug 2026

Shrimp and Cod Allergen Transfer to Non-seafood via Reused Batter and Persistence after Deep Frying.

Reused liquid batter systems in retail food-establishment represent a potential yet poorly studied source of seafood allergen cross-contact. This study quantified the accumulation of shrimp and cod proteins in a liquid batter across 20 sequential preparation batches, each representing a single portion (20-25 g), and ev...

Xin-Jing Jiang, B. Remington, Stefano Luccioli et al. · 0 citations

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