Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white-Reference-Cited by-同舟云学术

Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white

Published:2022-06-17 Issue:15 Volume:102 Page:6835-6847
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Shi Qiang¹²,Wang Wujing¹²,Wu Yong³,Chen Hongbing¹³^ORCID,Tong Ping¹^ORCID,Gao Jinyan²^ORCID

Affiliation:

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

2. College of Food Science and Technology, Nanchang University Nanchang P. R. China

3. Jiangxi‐OAI Joint Research Institute, Nanchang University Nanchang P. R. China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12045

Reference28 articles.

1. Nutritional Viewpoints on Eggs and Cholesterol

2. Allergen sensitization pattern of allergic adults and children in southern China: a survey based on real life data;Luo W;Allergy, Asthma Immunol Res,2019

3. Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

4. A study of storage impact on ovalbumin structure of chicken egg

5. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review

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