Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin

Published:2017-03 Issue: Volume:219 Page:290-296
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Meng Xuanyi,Bai Yuxin,Gao Jinyan,Li Xin,Chen Hongbing

Funder

National High Technology Research and Development Program of China

International Science & Technology Cooperation Program of China

National Natural Science Foundation of China

Research Program of State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate;Achouri;Food Research International,2013

2. Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins;Beran;High Pressure Research,2009

3. Milk processing as a tool to reduce cow’s milk allergenicity: A mini-review;Bu;Dairy Science & Technology,2013

4. Cow’s milk protein allergy in children: A practical guide;Caffarelli;Italian Journal of Pediatrics,2010

5. Proteolytic pattern, antigenicity, and serum immunoglobulin E binding of beta-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments;Chicón;Journal of Dairy Science,2008

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2. The influence on the structure and allergenicity of milk β-lactoglobulin by methylglyoxal during thermal processing;Food Research International;2024-11

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