Modulation of egg white protein allergenicity under physical and chemical treatments
Author:
Affiliation:
1. a Immunology and Pharmacology Unit, Laboratory of Bioactive Molecules (LBMSF) , Faculty of Sciences and Techniques , P.O. Box 2202, Fez, Morocco
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09540105.2010.526202
Reference37 articles.
1. Identification of IgE-Binding Egg White Proteins: Comparison of Results Obtained by Different Methods
2. Allergens in the White and Yolk of Hen’s Egg
3. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d I) in children with egg allergy and in mice
4. Stability of food allergens and allergenicity of processed foods
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