Modification of IgE Binding to β-Lactoglobulin by Fermentation and Proteolysis of Cow's Milk-Reference-Cited by-同舟云学术

Modification of IgE Binding to β-Lactoglobulin by Fermentation and Proteolysis of Cow's Milk

Published:2005-04-09 Issue:9 Volume:53 Page:3743-3748
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ehn Britt-Marie¹,Allmere Toomas¹,Telemo Esbjörn¹,Bengtsson Ulf¹,Ekstrand Bo¹

Affiliation:

1. SIK − The Swedish Institute for Food and Biotechnology, Göteborg, Sweden, Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden, and Departments of Rheumatology and of Respiratory Medicine and Allergology, The Sahlgrenska Academy at Göteborg University, Göteborg, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048121w

Reference46 articles.

1. Stability of food allergens and allergenicity of processed foods

2. Identification of casein as the major allergenic and antigenic protein of cow's milk

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