Structural analysis and allergenicity assessment of an enzymatically cross-linked bovine α-lactalbumin polymer-Reference-Cited by-同舟云学术

Structural analysis and allergenicity assessment of an enzymatically cross-linked bovine α-lactalbumin polymer

Published:2020 Issue:1 Volume:11 Page:628-639
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Xin¹²³⁴⁵^ORCID,Bai Hao¹²³⁴⁵^ORCID,Wu Yuanyuan¹²³⁴⁵^ORCID,Cheng Wei¹²³⁴⁵^ORCID,Wu Yong¹²³⁴⁶^ORCID,Wu Zhihua¹²³⁴⁶^ORCID,Yang Anshu¹²³⁴⁶^ORCID,Tong Ping¹²³⁴^ORCID,Chen Hongbing¹²³⁴⁶^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Nanchang University

3. Nanchang 330047

4. P.R. China

5. School of Food Science and Technology

6. Sino-German Joint Research Institute

Abstract

Enzymatic cross-linking is frequently used in bio-processing of dairy products since it could change the physiochemical and functional characterization.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02238D

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