{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T05:18:58Z","timestamp":1782883138556,"version":"3.54.5"},"reference-count":42,"publisher":"Royal Society of Chemistry (RSC)","issue":"3","license":[{"start":{"date-parts":[[2026,12,19]],"date-time":"2026-12-19T00:00:00Z","timestamp":1797638400000},"content-version":"am","delay-in-days":352,"URL":"http:\/\/rsc.li\/journals-terms-of-use"}],"funder":[{"DOI":"10.13039\/100010754","name":"Zhejiang Gongshang University","doi-asserted-by":"publisher","award":["FR24001Z"],"award-info":[{"award-number":["FR24001Z"]}],"id":[{"id":"10.13039\/100010754","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["rsc.org"],"crossmark-restriction":true},"short-container-title":["Food Funct."],"abstract":"<jats:p>\n                    This study reveals how bread matrices and mastication modulate oral bio-accessibility of wheat allergens. Lipid addition enhanced IgE-reactivity, likely\n                    <jats:italic>via<\/jats:italic>\n                    emulsion formation. Individual chewing behaviors determine allergen exposure, implying matrix-dependent sensitization risks.\n                  <\/jats:p>","DOI":"10.1039\/d5fo03619d","type":"journal-article","created":{"date-parts":[[2025,12,19]],"date-time":"2025-12-19T07:01:42Z","timestamp":1766127702000},"page":"1405-1415","update-policy":"https:\/\/doi.org\/10.1039\/rsc_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Oral bio-accessibility of wheat allergens: the roles of food matrices and oral processing behaviors"],"prefix":"10.1039","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0578-4778","authenticated-orcid":false,"given":"Qiaozhi","family":"Zhang","sequence":"first","affiliation":[{"name":"School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou, 310018, Zhejiang Province, P.R. 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