Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates
Author:
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09540105.2015.1117059
Reference35 articles.
1. Stability of food allergens and allergenicity of processed foods
2. Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology
3. Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate
4. A Novel Conformation-Dependent Monoclonal Antibody Specific to the Native Structure of β-Lactoglobulin and Its Application
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