High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity-Reference-Cited by-同舟云学术

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High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity

Published:2022-11 Issue: Volume:395 Page:133624
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cherkaoui Mehdi,Tessier Dominique,Lollier Virginie,Larré Colette,Brossard Chantal,Dijk Wieneke,Rogniaux Hélène

Funder

Agence nationale de la recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Optimizing patient care in egg allergy diagnosis and treatment;Anagnostou;Journal of Asthma and Allergy,2021

2. Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies;Arena;Food Chemistry,2017

3. Epicutaneous sensitization results in IgE-dependent intestinal mast cell expansion and food anaphylaxis;Bartnikas;The Journal of Allergy and Clinical Immunology,2013

4. Identification of IgE-Binding Peptides in Hen Egg Ovalbumin Digested in Vitro with Human and Simulated Gastroduodenal Fluids;Benedé;Journal of Agricultural and Food Chemistry,2014

5. A synthetic peptide library for benchmarking crosslinking-mass spectrometry search engines for proteins and protein complexes;Beveridge;Nature Communications,2020

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dietary glycation compounds – implications for human health;Critical Reviews in Toxicology;2024-08-16

2. The Maillard reaction and food allergy: Impacts on sensitisation and on elicitation;Encyclopedia of Food Allergy;2024

3. Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment;Clinical and Translational Allergy;2023-12

4. A rapid LC-MS/MS multi-method for the detection of 23 foreign protein sources from legumes, oilseeds, grains, egg and milk in meat products;Journal of Food Composition and Analysis;2023-12

5. Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of ovalbumin: Tracing of advanced glycation end-products and immuno-active peptides;Food Research International;2023-07

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