Reaction kinetics of pressure-induced denaturation of bovine immunoglobulin G
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference27 articles.
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2. Denaturation of β-lactoglobulin in pressure-treated skim milk;Anema;Journal of Agricultural and Food Chemistry,2005
3. Thermal stability of bovine milk immunoglobulin G (IgG) and the effect of added thermal protectants on the stability;Chen;Journal of Food Science,2000
4. Effect of heat treatment on the antigen-binding activity of anti-peroxidase immunoglobulins in bovine colostrum;Domínguez;Journal of Dairy Science,1997
5. Comparison of the effects of high-pressure treatments and heat pasteurization on the whey proteins in goat’s milk;Felipe;Journal of Agricultural and Food Chemistry,1997
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1. Denaturation of α-lactalbumin and bovine serum albumin in pressure-treated reconstituted skim milk;Food Chemistry Advances;2022-10
2. Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review;Comprehensive Reviews in Food Science and Food Safety;2022-07-29
3. HPP in dairy products: Impact on quality and applications;Present and Future of High Pressure Processing;2020
4. Effect of high pressure treatment on inactivation of vegetative pathogens and on denaturation of whey proteins in different media;LWT - Food Science and Technology;2015-09
5. Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk;International Dairy Journal;2014-08
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