Extraction of total wheat (Triticum aestivum) protein fractions and cross-reactivity of wheat allergens with other cereals

Author:

Zhao Jinlong,Li Zhenxing,Khan Mati Ullah,Gao Xiang,Yu Min,Gao Hongyan,Li Yonghong,Zhang Hewen,Dasanayaka Binaka Prabashini,Lin Hong

Funder

Ocean University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Molecular allergen-specific IgE assays as a complement to allergen extract–based sensitization assessment;Aalberse;The Journal of Allergy and Clinical Immunology Practice,2015

2. Proteomic analysis of wheat flour allergens;Akagawa;Journal of Agricultural and Food Chemistry,2007

3. Precautionary labelling of foods for allergen content: Are we ready for a global framework?;Allen;World Allergy Organization Journal,2014

4. Composition and protein profile analysis of rice protein ingredients;Amagliani;Journal of Food Composition and Analysis,2017

5. Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat;Battais;Allergy,2005

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