Composition of Cow’s Milk Proteins with Processing
Author:
Affiliation:
1. Department of Nutritional Sciences, Nagoya University of Arts and Sciences
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/66/6/66_195/_pdf
Reference20 articles.
1. 1) Waugh, D.F., Creamer, L.K., Slattery, C.W., and Dresdner, G.W. (1970). Core polymers of casein micelles. Biochemistry, 9, 786-795.
2. 2) Walstra, P. (1990). On the stability of casein micelles. J. Dairy Sci., 73, 1965-1979.
3. 3) Hochwallner, H., Schulmeister, U., Swoboda, I., Focke-Tejkl, M., Civaj, V., Balica, N., Nystrand, M., Härlin, A., Thalhamer, J., Scheiblhofer, S., Keller, W., Pavkov, T., Zafred, D., Niggemann, B., Quirce, S., Mari, A., Pauli, G., Ebner, C., Papadopoulos, N.G., Herz, U., van Tol, E.A., Valenta, R., and Spitzauer, S. (2010). Visualization of clustered IgE epitopes on α-lactalbumin. J. Allergy Clin. Immunol., 125, 1279-1285.
4. 4) Cong, Y. and Li, L.F. (2012). Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitopes in β-lactoglobulin by alanine scanning analysis. J. Dairy Sci., 95, 6307-6312.
5. 5) Järvinen, K.M., Chatchatee, P., Bardina, L., Beyer, K., and Sampson, H.A. (2001). IgE and IgG binding epitopes on α-lactalbumin and β-lactoglobulin in cow’s milk allergy. Int. Arch. Allergy Immunol., 126, 111-118.
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