Effect of fermentation on immunological properties of allergens from black carp ( Mylopharyngodon piceus ) sausages-Reference-Cited by-同舟云学术

Effect of fermentation on immunological properties of allergens from black carp ( Mylopharyngodon piceus ) sausages

Published:2020-04-25 Issue:9 Volume:55 Page:3162-3172
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhu Yidan¹^ORCID,Gao Ling²,Xie Guojin²,Yang Fang¹^ORCID,Gao Pei¹^ORCID,Yu Dawei¹^ORCID,Yu Peipei¹,Jiang Qixing¹^ORCID,Xu Yanshun¹,Xia Wenshui¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China

2. Children's Hospital of Nanjing Medical University Nanjing Jiangsu 210000 China

Funder

Yi Tong-Jiangsu Postdoctoral Program

Jiangsu Natural Science Fund

China Agricultures Research System

National first-class discipline program of Food Science and Technology

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14580

Reference38 articles.

1. The influence of non-enzymatic glycosylation on physicochemical and biological properties of pea globulin 7S

2. Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

3. Heat and pressure treatments effects on peanut allergenicity

4. Advances on the molecular characterization, clinical relevance, and detection methods of Gadiform parvalbumin allergens

5. Impact of Maillard Reaction on Immunoreactivity and Allergenicity of the Hazelnut Allergen Cor a 11

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