A review on polyphenols and their potential application to reduce food allergenicity-Reference-Cited by-同舟云学术

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A review on polyphenols and their potential application to reduce food allergenicity

Published:2022-05-23 Issue: Volume: Page:1-18
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:

Pi Xiaowen¹^ORCID,Sun Yuxue¹,Cheng Jianjun¹,Fu Guiming²,Guo Mingruo¹³

Affiliation:

1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China

2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China

3. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, United States

Funder

the Opening Project of Key Laboratory of Soybean Biology of Chinese Education Ministry

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2078273

Reference79 articles.

1. Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp ( Metapenaeus ensis ) tropomyosin

2. Effect of tyrosinase and caffeic acid crosslinking of turbot parvalbumin on the digestibility, and release of mediators and cytokines from activated RBL-2H3 cells

3. Role of dietary polyphenols on gut microbiota, their metabolites and health benefits

4. Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathway

5. Immunoglobulin E (IgE)-Mediated Food Allergy in Children: Epidemiology, Pathogenesis, Diagnosis, Prevention, and Management

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1. Allergenicity assessment of β-lactoglobulin ferulic acid–glucose conjugates;Food Chemistry;2024-12

2. Research progress in ultrasound and its assistance treatment to reduce food allergenicity: Mechanisms, influence factor, application and prospect;International Journal of Biological Macromolecules;2024-10

3. Research progress on the interaction of the polyphenol–protein–polysaccharide ternary systems;Chemical and Biological Technologies in Agriculture;2024-07-30

4. Reducing the Allergenicity of β-Lactoglobulin by Covalent Modification with Different Contents of Epigallocatechin Gallate (EGCG): In Vitro and In Vivo Studies;Journal of Agricultural and Food Chemistry;2024-07-26

5. Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients;Foods;2024-07-11

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