Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques-Reference-Cited by-同舟云学术

Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques

Published:2022-01-25 Issue: Volume: Page:1-14
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wang Jin¹²^ORCID,He Zhaoyi²,Raghavan Vijaya²^ORCID

Affiliation:

1. Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China

2. Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Natural Sciences and Engineering Research Council of Canada

Department of Bioresource Engineering, McGill University

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2029345

Reference99 articles.

1. Prevalence of Soy Protein Hypersensitivity in Cow's Milk Protein-Sensitive Children in Korea

2. Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)

3. Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein

4. Soy allergy in perspective

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