Whey allergens: Influence of nonthermal processing treatments and their detection methods-Reference-Cited by-同舟云学术

Whey allergens: Influence of nonthermal processing treatments and their detection methods

Published:2021-07-19 Issue:5 Volume:20 Page:4480-4510
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:

Khan Mati Ullah¹,Lin Hong¹,Ahmed Ishfaq¹,Chen Yan²,Zhao Jinlong¹,Hang Tian¹,Dasanayaka Binaka Prabashini¹,Li Zhenxing¹^ORCID

Affiliation:

1. College of Food Science and Engineering Ocean University of China 5# Yushan Road Qingdao 266003 China

2. NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment No. 7 Panjiayuan Nanli, Beijing Chaoyang 100021 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12793

Reference223 articles.

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4. Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp ( Metapenaeus ensis ) tropomyosin

5. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

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