姓名：丛艳君

性别：女

学历：博士

职称：教授

工作单位：北京工商大学食品与健康学院

教育情况：

中国农业大学教育部功能乳品重点实验室 博士后

中国农业大学食品科学与营养工程学院  博士

沈阳农业大学农学院        硕士

工作经历：

北京工商大学食品与健康学院

所主持的项目及其进展：

主持完成国家自然科学基金面上项目、十三五国家重点研发计划项目子课题、北京市自然科学基金面上项目等

主要研究方向：

食物过敏原结构与功能方面的研究、婴幼儿食品开发、食品风味物质分析

代表性著作：

1. Tian Linghan, Zhang Qianqian, Cong Yanjun*, Yan Wenjie. Preparation, identification and application of β-lactoglobulin hydrolysates with oral immune tolerance. Foods. 2023,12,307.

2.Yanjun Cong*, Ye Li, and Linfeng Li. Immunoglobulin E and immunoglobulin G cross-reactive allergens and epitopes between cow milk αS1-casein and soybean proteins. Journal of Dairy Science. 2020, 103(11):9815–9824.

3. Zhang Qianqian, Yu Xiaofeng, Cong Yanjun*, Li Linfeng. Therapeutic effects of EGC and EGCG on the allergic reaction of αs1-casein sensitized mice. Food Science and Human Wellness. 2023, 12: 882-888

4. Liu Di, Lv Xiaozhe, Cong Yanjun* and Li Linfeng. A method for screening proteases that could specifically hydrolyze the epitope AA83-105 of αs1- casein allergen. Foods. 2022. 11,3322.

5. Guo Honglei, Cong Yanjun*. Recent advances in the study of epitopes, allergens and immunologic cross-reactivity of edible mango. Food Science and Human Wellness.2023, 2.

6 Guangyu Wang, Xiaofeng Yu, Yanjun Cong*, Linfeng Li. Cow milk αs1-casein induces allergic responses in a mouse model of atopy. Food Science and Human Wellness. 2022, 11:1282-1289.

7 Cong Yanjun, Zhou Shengyun, and Li Linfeng. Identification of the Critical Amino Acid Residues of Immunoglobulin E and Immunoglobulin G Epitopes in α-Lactalbumin by Alanine Scanning Analysis. Journal of Food Science. 2016,81(10): T2597-T2603.