Lactic acid bacteria with probiotic characteristics in fermented dairy products reduce cow milk allergy-Reference-Cited by-同舟云学术

Lactic acid bacteria with probiotic characteristics in fermented dairy products reduce cow milk allergy

Published:2023-10 Issue: Volume:55 Page:103055
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Guo Zi-Hao,Wang Qi,Zhao Jing-Hong,Xu Yun-Peng,Mu Guang-Qing,Zhu Xue-Mei

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference59 articles.

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3. Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse model;Bai;Food & Function,2020

4. Gut microbiota composition and butyrate production in children affected by non-IgE-mediated cow's milk allergy;Berni Canani;Scientific Reports,2018

5. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation;Bertrand-Harb;International Dairy Journal,2003

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1. Gut Lactococcus garvieae promotes protective immunity to foodborne Clostridium perfringens infection;Microbiology Spectrum;2024-08-27

2. Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity;International Journal of Dairy Technology;2024-04-28

3. Both live and heat killed Lactiplantibacillus plantarum DPUL-F232 alleviate whey protein-induced food allergy by regulating cellular immunity and repairing the intestinal barrier;Food & Function;2024