Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard-Reference-Cited by-同舟云学术

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Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard

Published:2020-02-20 Issue:3 Volume:85 Page:789-799
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Tong Ping¹²^ORCID,Xiong Liji¹,Gao Jinyan²,Li Xin¹²,Wu Zhihua¹³,Yang Anshu¹³,Yuan Juanli⁴,Wu Yong³,Chen Hongbing¹³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang Univ. Nanchang 330047 P. R. China

2. School of Food Science & Technology Nanchang Univ. Nanchang 330047 P. R. China

3. Sino‐German Joint Research Inst. Nanchang Univ. Nanchang 330047 P. R. China

4. School of Pharmaceutical Science Nanchang Univ. Nanchang 330047 P. R. China

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15065

Reference53 articles.

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

2. Assessment of the Sensitizing Potential of Proteins in BALB/c Mice: Comparison of Three Protocols of Intraperitoneal Sensitization

3. Egg proteins as allergens and the effects of the food matrix and processing

4. Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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1. Effect of components and heating on rheological properties of custard;International Dairy Journal;2024-10

2. Traditional cooking methods decreased the allergenicity of egg proteins;Journal of Food Science;2024-05-20

3. Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review;Sustainable Food Technology;2024

4. Gelation Properties of Egg White Proteins: A Review;Food Reviews International;2023-11-16

5. Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities;Molecules;2023-06-07

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