Comparison of digestibility and potential allergenicity of raw shrimp (Litopenaeus vannamei) extracts in static and dynamic digestion systems-Reference-Cited by-同舟云学术

Comparison of digestibility and potential allergenicity of raw shrimp (Litopenaeus vannamei) extracts in static and dynamic digestion systems

Published:2021-05 Issue: Volume:345 Page:128831
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guo Yuman,Luo Chen,Xu Lili,Lin Hong,Li Zhenxing^ORCID,Pavase Tushar Ramesh,Wu Yeting,Chen Yan

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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

3. Safety Assessment of Immune-Mediated Adverse Reactions to Novel Food Proteins;Antonio Fernandez;Trends in Biotechnology,2019

4. Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?;Bøgh;Critical Reviews in Food Science and Nutrition,2016

5. Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-Sponsored Expert Panel;Boyce;Journal of Allergy and Clinical Immunology,2010

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2. Mechanism of Cold Plasma Combined with Glycation in Altering IgE-Binding Capacity and Digestion Stability of Tropomyosin from Shrimp;Journal of Agricultural and Food Chemistry;2023-10-10

3. Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics;Food Chemistry;2023-03

4. Gastrointestinal digestion products of shrimp (Penaeus vannamei) proteins retain an allergenic potential;Food Research International;2022-12

5. Insight into IgG/IgE binding ability, in vitro digestibility and structural changes of shrimp (Litopenaeus vannamei) soluble extracts with thermal processing;Food Chemistry;2022-07