Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein-Reference-Cited by-同舟云学术

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Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein

Published:2024-08 Issue: Volume:153 Page:109973
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Yongniu,Wang Shuangfei,Niu Debao^ORCID,Huang Zhi,Gai Lili,Hang Fangxue

Publisher

Elsevier BV

Reference66 articles.

1. Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population;Azdad;Food and Agricultural Immunology,2018

2. Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein;Baek;Innovative Food Science & Emerging Technologies,2021

3. Cold plasma as a pre-treatment for processing improvement in food: A review;Bezerra;Food Research International,2023

4. Effect of processing on nutritive values of milk protein;Borad;Critical Reviews in Food Science and Nutrition,2017

5. Identification of IgE and IgG binding epitopes on β- and κ-casein in cow's milk allergic patients: Allergenic epitopes on β- and κ-casein;Chatchatee;Clinical and Experimental Allergy,2001

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