Ishfaq Ahmed

一、个人简介

姓名：Ishfaq Ahmed

学历：博士

职称：助理教授

办公电话：0532-66787299

邮箱：ishfaqahmed@ouc.edu.cn

二、在海德教授课程名称

《公共卫生和营养》、《科学—过程和实践》

三、研究方向

酶、多酚、聚甘露糖等新型加工技术的高价值利用，提高食品的安全性和质量。他的主要研究方向是应用新的加工技术，通过降低食品过敏原的抗原性和致敏性来开发低致敏性食品。

四、研究成果

代表性论文：

Ahmed, I.,Ouyang, S., Wu, S., Song, H., … & Huang, G. (2023). Laccase/caffeic acid-catalyzed crosslinking coupled with galactomannan alters the conformational structure of OVA and alleviates Th2-mediated allergic asthma. Food Science and Human Wellness.(Accepted).

Ahmed, I.,Chen, H., Li, J., Wang, B., Li, Z., & Huang, G. (2021). Enzymatic crosslinking and food allergenicity: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 20(6), 5856-5879.

Ahmed, I.,Lin, H., Li, Z., Xu, L., Qazi, I. M., Luo, C. et al. (2021). Tyrosinase/caffeic acid cross-linking alleviated shrimp (Metapenaeus ensis) tropomyosin-induced allergic responses by modulating the Th1/Th2 immunobalance. Food Chemistry, 340, 127948.

Ahmed, I.,Lin, H., Xu, L., Li, S., Costa, J., Mafra, I. et al. (2020). Immunomodulatory effects of laccase/caffeic acid and transglutaminase in alleviating shrimp tropomyosin (Met e 1) allergenicity. Journal of Agricultural and Food Chemistry. 68(29), 7765-7778.

Khan, M. U⁺., Ahmed, I⁺.,Lin, H., Li, Z., et al. (2019). Potential efficacy of processing technologies for mitigating crustacean allergenicity. Critical Reviews in Food Science and Nutrition, 59(17), 2807-2830.(⁺Co-first author)

Ahmed, I.,Ma, J., Li, Z., Lin, H., Xu, L., et al. (2019). Effect of tyrosinase and caffeic acid crosslinking of turbot parvalbumin on the digestibility, and release of mediators and cytokines from activated RBL-2H3 cells. Food Chemistry, 300, 125209.