Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction-Reference-Cited by-同舟云学术

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Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

Published:2024-05-14 Issue:21 Volume:72 Page:12270-12280
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yun Ze¹,Li Jiahao¹,Zhu Wenyue¹,Yuan Xin¹,Zhao Jiajia¹,Liao Minjie¹,Ma Lingjun¹,Chen Fang¹^ORCID,Hu Xiaosong¹,Ji Junfu¹^ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01982

Reference45 articles.

1. Food allergy: Riding the second wave of the allergy epidemic

2. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management

3. Effect of processing on soybean allergens and their allergenicity

4. All Three Subunits of Soybean β-Conglycinin Are Potential Food Allergens

5. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

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