Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow’s milk allergy-Reference-Cited by-同舟云学术

Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow’s milk allergy

Published:2024-04 Issue: Volume:181 Page:114063
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bøgh Katrine Lindholm,Nielsen Ditte Møller,Mohammad-Beigi Hossein,Christoffersen Heidi Frahm,Jacobsen Lotte Neergaard,Norrild Rasmus Krogh,Svensson Birte,Schmidthaler Klara,Szépfalusi Zsolt,Upton Julia,Eiwegger Thomas,Bertelsen Hans,Buell Alexander Kai,Sørensen Laila Vestergaard,Larsen Jeppe Madura

Funder

Novo Nordisk Fonden

Innovationsfonden

Arla Foods Ingredients Group

Danmarks Tekniske Universitet

Publisher

Elsevier BV

Reference39 articles.

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3. Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin;Cheng;Food Chemistry,2023

4. Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase;Ding;Food Chemistry,2023

5. Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment;Edwards;Journal of Food Science,2020

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1. Effect of UHT Thermal Treatment on the Secondary Structures of Milk Proteins: Insights From FTIR Analysis and Potential Allergenic Activity;International Journal of Food Science;2024-01