Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometry-Reference-Cited by-同舟云学术

Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometry

Published:2019-11 Issue: Volume:299 Page:125166
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Jin-lin,Liu Jun,Ye Yun-hua,Yang Ping,Tu Zong-cai^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. The reduction in the IgE-binding ability of β-lactoglobulin by dynamic high pressure microfluidization coupled with glycation treatment revealed by high resolution mass spectrometry;Chen;Journal of Agricultural and Food Chemistry,2017

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