Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity
Author:
Funder
RFI-Cap Aliment - Food for Tomorrow
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3471-9/fulltext.html
Reference29 articles.
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2. Binaghi RA, Demeulemester C (1983) Influence of the medium on the heat and acid denaturation of IgE. J Immunol Methods 65:225–233
3. Blanc F, Adel-Patient K, Drumare M-F, Paty E, Wal J-M, Bernard H (2009) Capacity of purified peanut allergens to induce degranulation in a functional in vitro assay: Ara h 2 and Ara h 6 are the most efficient elicitors. Clin Exp Allergy 39:1277–1285
4. Bøgh KL, Barkholt V, Madsen CB (2015) Characterization of the immunogenicity and allergenicity of two cow milk hydrolysates—a study in brown norway rats. Scand J Immunol 81:274–283
5. Breiteneder H, Mills ENC (2005) Molecular properties of food allergens. J Allergy Clin Immunol 115:14–23
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