Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols-Reference-Cited by-同舟云学术

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Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols

Published:2023-03 Issue: Volume:405 Page:134820
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pi Xiaowen,Liu Jiafei,Sun Yuxue,Ban Qingfeng,Cheng Jianjun,Guo Mingruo

Funder

Northeast Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp (Metapenaeus ensis) tropomyosin;Ahmed;Food Chemistry,2018

2. Boiling and pressure cooking impact on IgE reactivity of soybean allergens;Cabanillas;International Archives of Allergy and Immunology,2018

3. Are physicochemical properties shaping the allergenic potency of plant allergens?;Costa;Clinical Reviews in Allergy and Immunology,2022

4. Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate;Cui;Food Chemistry,2022

5. Worm wounding increases levels of pollen-related food allergens in soybean (Glycine max);Hanafusa;Bioscience, Biotechnology, and Biochemistry,2018

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2. Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed;Ultrasonics Sonochemistry;2024-11

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4. A time-saving pH-ultrasonic-shifting method for insoluble pea protein isolate to encapsulate polyphenol: Binding mechanism, structure, and functional characteristics;Food Hydrocolloids;2024-11

5. Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking;International Journal of Biological Macromolecules;2024-10

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