Effect of pH on antigen-binding activity of IgG from bovine colostrum upon heating-Reference-Cited by-同舟云学术

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Effect of pH on antigen-binding activity of IgG from bovine colostrum upon heating

Published:2001-08 Issue:3 Volume:68 Page:511-518
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

DOMÍNGUEZ ELENA,PÉREZ M. DOLORES,PUYOL PILAR,SÁNCHEZ LOURDES,CALVO MIGUEL

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Cited by 24 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. Heat-induced denaturation and bioactivity changes of whey proteins;International Dairy Journal;2021-12

2. Immunoglobulin G from bovine milk primes intestinal epithelial cells for increased colonization of bifidobacteria;AMB Express;2020-06-18

3. The Role of Immunoglobulins from Bovine Colostrum and Milk in Human Health Promotion;Novel Proteins for Food, Pharmaceuticals and Agriculture;2018-10-03

4. A comparison of the kinetics of the thermal denaturation of the immunoglobulins in caprine and bovine skim milk samples;International Dairy Journal;2017-02

5. Hyperimmunised bovine milk and whey: influence of pH and enzymatic treatments on the antigen-binding capacity of immunoglobulin G;Journal of the Science of Food and Agriculture;2015-07-01

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