Lipophilization of ?-lactoglobulin: Effect on allergenicity and digestibility-Reference-Cited by-同舟云学术

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Lipophilization of ?-lactoglobulin: Effect on allergenicity and digestibility

Published:1990-05 Issue:3 Volume:55 Page:718-723
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

AKITA E. M.,NAKAI S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05214.x/fullpdf

Reference44 articles.

1. A Pepsin Pancreatin Digest Index of Protein Quality Evaluation

2. Immunochemical Properties of Native and Heat Denatured Ovalbumin

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1. The Effects of Processing Methods on Allergenic Properties of Food Proteins;Food Allergy;2015-09-25

2. The modifications of bovine β-lactoglobulin: Effects on its structural and functional properties;Journal of the Serbian Chemical Society;2013

3. Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids;Journal of Food Science;2012-03-19

4. Emulsifying properties of α-lactalbumin after high-pressure treatment and subsequent lactosylation;High Pressure Research;2007-03

5. Modulation of the T Cell Response to β-Lactoglobulin by Conjugation with Carboxymethyl Dextran;Bioconjugate Chemistry;2002-12-17

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