Effects of ohmic heating on the immunoreactivity of β-lactoglobulin – a relationship towards structural aspects-Reference-Cited by-同舟云学术

Effects of ohmic heating on the immunoreactivity of β-lactoglobulin – a relationship towards structural aspects

Published:2020 Issue:5 Volume:11 Page:4002-4013
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Pereira Ricardo N.¹²^ORCID,Costa Joana³⁴⁵⁶²^ORCID,Rodrigues Rui M.¹²,Villa Caterina³⁴⁵⁶²^ORCID,Machado Luís¹²,Mafra Isabel³⁴⁵⁶²^ORCID,Vicente António¹²

Affiliation:

1. Centre of Biological Engineering – University of Minho

2. Portugal

3. REQUIMTE-LAQV

4. Faculdade de Farmácia

5. Universidade do Porto

6. 4050-313, Porto

Abstract

Ohmic heating changes the immunoreactivity of monomeric and aggregated β-LG forms.

Funder

Fundação para a Ciência e a Tecnologia

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02834J

Reference47 articles.

1. EAACI Molecular Allergology User's Guide

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5. Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins

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