Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols-Reference-Cited by-同舟云学术

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Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

Published:2018-08 Issue: Volume:256 Page:427-434
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Xuli,Lu Yuqin,Xu Haoxie,Lin Dongxu,He Zhendan,Wu Haiqiang,Liu Lizhong,Wang Zimei

Funder

Natural Science Funding of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates;Abd El-Maksoud;Food Chemistry,2018

2. Milk whey protein modification by coffee-specific phenolics: Effect on structural and functional properties;Ali;Journal of Agricultural and Food Chemistry,2013

3. Stability of food allergens and allergenicity of processed foods;Besler;Journal of Chromatography B: Biomedical Sciences and Applications,2001

4. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

5. Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation;Chen;Food Research International,2016

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