The influence on the structure and allergenicity of milk β-lactoglobulin by methylglyoxal during thermal processing-Reference-Cited by-同舟云学术

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The influence on the structure and allergenicity of milk β-lactoglobulin by methylglyoxal during thermal processing

Published:2024-11 Issue: Volume:196 Page:115043
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ge Xinyu,Qu Xin,Xie Chunxia,Zang Jinhong,Wu Wei^ORCID,Lv Liangtao^ORCID

Publisher

Elsevier BV

Reference39 articles.

1. Immunomodulatory Effect of Laccase/Caffeic Acid and Transglutaminase in Alleviating Shrimp Tropomyosin (Met e 1) Allergenicity;Ahmed;Journal of Agricultural and Food Chemistry,2020

2. Effect of tyrosinase and caffeic acid crosslinking of turbot parvalbumin on the digestibility, and release of mediators and cytokines from activated RBL-2H3 cells;Ahmed;Food Chemistry,2019

3. Cow's milk allergy;Arasi;Current Opinion in Allergy and Clinical Immunology,2022

4. Effect of Methylglyoxal-Induced Glycation on the Composition and Structure of β-Lactoglobulin and α-Lactalbumin;Krämer;Journal of Agricultural and Food Chemistry,2019

5. Effect of heat treatment on milk and egg proteins allergenicity;Bloom;Pediatric Allergy and Immunology,2014

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