Can food processing produce hypoallergenic egg?-Reference-Cited by-同舟云学术

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Can food processing produce hypoallergenic egg?

Published:2020-08-10 Issue:9 Volume:85 Page:2635-2644
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ma Xiaojuan¹,Liang Rui¹,Xing Qianlu²,Lozano‐Ojalvo Daniel³

Affiliation:

1. School of Public Health Zunyi Medical University Zunyi 563000 China

2. Department of Pediatrics The Second Affiliated Hospital of Zunyi Medical University Zunyi 563000 China

3. Instituto de Investigación en Ciencias de la Alimentación (CSIC‐UAM) Madrid 28049 Spain

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15360

Reference121 articles.

1. Effect of high pressure treatment on ovotransferrin

2. Gal d 6 Is the Second Allergen Characterized from Egg Yolk

3. Selective Hydrolysis of Ovalbumin Promoted by Hf(IV)-Substituted Wells-Dawson-Type Polyoxometalate

4. Effect of Chemical and Genetic Attachment of Polysaccharides to Proteins on the Production of IgG and IgE

5. Phylogenomic analysis of transferrin family from animals and plants;Bai L.;Comparative Biochemistry and Physiology, Part D,2016

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins;Food Chemistry;2024-12

2. Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels;International Journal of Molecular Sciences;2024-04-08

3. Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides;Molecules;2024-03-16

4. Effects of unfolding treatment assisted glycation on the IgE/IgG binding capacity and antioxidant activity of ovomucoid;Food & Function;2024

5. Alternative in vitro methods for allergenicity risk assessment;Encyclopedia of Food Allergy;2024

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