Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas)-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas)

Published:2023-03 Issue: Volume:404 Page:134595
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xue,Ma Yuyang,Liu Li,Zeng Mingyong

Funder

National Key Laboratory Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Allergenic properties and differential response of walnut subjected to processing treatments;Cabanillas;Food Chemistry,2014

2. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

3. Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase;Cheng;Food Chemistry,2021

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

5. Effect of high pressure processing on the immunoreactivity of almond milk;Dhakal;Food Research International,2014

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