The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins-Reference-Cited by-同舟云学术

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The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins

Published:2013 Issue:2 Volume:5 Page:96
ISSN:2092-7355
Container-title:Allergy, Asthma & Immunology Research
language:en
Short-container-title:Allergy Asthma Immunol Res

Author:

Shin Meeyong¹,Han Youngshin²,Ahn Kangmo³

Affiliation:

1. Department of Pediatrics, Soonchunhyang University Bucheon Hospital, Soonchunhyang University College of Medicine, Bucheon, Korea.

2. Environmental Health Center for Atopic Dermatitis, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.

3. Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.

Publisher

The Korean Academy of Asthma, Allergy and Clinical Immunology and The Korean Academy of Pediatric Al

Subject

Pulmonary and Respiratory Medicine,Immunology,Immunology and Allergy

Link

https://synapse.koreamed.org/pdf/10.4168/aair.2013.5.2.96

Cited by 73 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective;Journal of Agricultural and Food Chemistry;2024-09-10

2. Traditional cooking methods decreased the allergenicity of egg proteins;Journal of Food Science;2024-05-20

3. Variation in the Allergenicity of Scrambled, Boiled, Short-Baked and Long-Baked Egg White Proteins;Journal of Korean Medical Science;2024

4. Food protein digestion by in vitro static approaches;Protein Digestion-Derived Peptides;2024

5. Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment;Clinical and Translational Allergy;2023-12

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