Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid-Reference-Cited by-同舟云学术

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Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid

Published:2018-01-18 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Stănciuc Nicoleta¹,Creţu Alexandra Andreea¹,Banu Iuliana¹,Aprodu Iuliana¹^ORCID

Affiliation:

1. Dunarea de Jos University of Galati; Faculty of Food Science and Engineering; Galati Romania

Funder

Romanian National Authority for Scientific Research and Innovation, CNCS - UEFISCDI

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

1. Evaluating the effect of food processing on the potential human allergenicity of novel proteins: International workshop report;Thomas;Food Chem Toxicol,2007

2. Common food allergens and their IgE-binding epitopes;Matsuo;Allergol Int,2015

3. Effect of processing on conformational changes of food proteins related to allergenicity;Rahaman;Trends Food Sci Tech,2016

4. Significance of ovomucoid- and ovalbumin-specific IgE/IgG 4 ratios in egg allergy;Caubet;J Allergy Clin Immun,2012

5. Influence of the carbohydrate moieties on the immunoreactivity and digestibility of the egg allergen ovomucoid;Benedé;PloS One,2013

Cited by 15 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. Application of the molecular dynamics simulation GROMACS in food science;Food Research International;2024-08

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

3. A comprehensive review on glycation and its potential application to reduce food allergenicity;Critical Reviews in Food Science and Nutrition;2023-09-08

4. Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties;ACS Food Science & Technology;2022-12-14

5. Investigation of the Structure and Allergic Potential of Whey Protein by Both Heating Sterilization and Simulation with Molecular Dynamics;Foods;2022-12-14

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