A two-step enzymatic modification method to reduce immuno-reactivity of milk proteins-Reference-Cited by-同舟云学术

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A two-step enzymatic modification method to reduce immuno-reactivity of milk proteins

Published:2017-12 Issue: Volume:237 Page:724-732
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Damodaran Srinivasan,Li Yan

Funder

National Institute of Food and Agriculture

United States Department of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. PH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate;Agyare;Journal of Agricultural and Food Chemistry,2010

2. Prevalence of soy protein hypersensitivity in cow's milk protein-sensitive children in Korea;Ahn;Journal of Korean Medical Science,2003

3. Lymphoblastic stimulation test with food proteins in digestive intolerance to cow’s milk and in infant diarrheas;Baudon;Journal of Pediatric Gastroenterology and Nutrition,1987

4. Hydrolysed cow’s milk formulae;Bindels;Pediatric Allergy and Immunology,1994

5. Using crosslinking enzymes to improve textural and other properties of food;Buchert,2008

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