Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes-Reference-Cited by-同舟云学术

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Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes

Published:2021-10 Issue: Volume:358 Page:129821
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Zhi-Wei,Liu Lian-Jie,Zhou Ying-Xue,Tan Yi-Cheng,Cheng Jun-Hu,Bekhit Alaa El-Din,Inam-Ur-Raheem Muhammad,Aadil Rana Muhammad

Funder

Hunan Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Modulation of milk allergenicity by baking milk in foods: A proteomic investigation;Bavaro;Nutrients,2019

2. Foodborne bacterial stress responses to exogenous reactive oxygen species (ROS) induced by cold plasma treatments;Cheng;Trends in Food Science & Technology,2020

3. Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei);Ekezie;Journal of Agricultural and Food Chemistry,2018

4. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances;Ekezie;Trends in Food Science & Technology,2018

5. Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei);Ekezie;Food Chemistry,2019

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