Reducing the Allergenicity of Shrimp Tropomyosin and Allergy Desensitization Based on Glycation Modification-Reference-Cited by-同舟云学术

Reducing the Allergenicity of Shrimp Tropomyosin and Allergy Desensitization Based on Glycation Modification

Published:2021-08-24 Issue:49 Volume:69 Page:14742-14750
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Ziye¹^ORCID,Li Zhenxing¹,Lin Hong¹

Affiliation:

1. Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, People’s Republic of China

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Qingdao Postdoctoral Applied Research Project

Research Funding of Ocean University of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03953

Reference52 articles.

1. Seafood allergy: A comprehensive review of fish and shellfish allergens

2. Shellfish allergens: tropomyosin and beyond

3. Food Allergen Epitope Mapping

4. A Contemporary Review of Seafood Allergy

5. Chemically modified peanut extract shows increased safety while maintaining immunogenicity

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