Bovine Milk Allergens: A Comprehensive Review-Reference-Cited by-同舟云学术

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Bovine Milk Allergens: A Comprehensive Review

Published:2017-11-13 Issue:1 Volume:17 Page:137-164
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Villa Caterina¹,Costa Joana¹^ORCID,Oliveira Maria Beatriz P.P.¹,Mafra Isabel¹^ORCID

Affiliation:

1. REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal

Funder

Federación Española de Enfermedades Raras

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12318/fullpdf

Reference262 articles.

1. Assessment of allergen cross-reactivity;Aalberse;Clin Mol Allergy,2007

2. Human IgE-binding synthetic peptides of bovine β-lactoglobulin and α-lactalbumin. In vitro cross-reactivity of the allergens;Adams;Immunol Cell Biol,1991

3. Peanut- and cow's milk-specific IgE, Th2 cells and local anaphylactic reaction are induced in Balb/c mice orally sensitized with cholera toxin;Adel-Patient;Allergy,2005

4. Allergy to goat and sheep milk without allergy to cow's milk;Ah-Leung;Allergy,2006

5. Modification of IgE binding to β-and αS1-caseins by proteolytic activity of Lactobacillus helveticus A75;Ahmadova;J Food Biochem,2013

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1. Aptasensors application for cow's milk allergens detection and early warning: Progress, challenge, and perspective;Talanta;2025-01

2. Allergenicity assessment of β-lactoglobulin ferulic acid–glucose conjugates;Food Chemistry;2024-12

3. Electrophoresis analysis and specific IgE-binding capacity of C18 unsaturated fatty acid-milk protein complexes during in vitro gastrointestinal digestion;Food Bioscience;2024-10

4. Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes;International Journal of Dairy Technology;2024-08-07

5. New insight into the effects of different glycation treatments on the structure and IgG‐binding capacity of α‐lactalbumin;International Journal of Food Science & Technology;2024-07-27

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