Reducing Allergenicity of Soy Protein Isolate from Several Varieties of Soybean through Glycation with Lactose-Reference-Cited by-同舟云学术

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Reducing Allergenicity of Soy Protein Isolate from Several Varieties of Soybean through Glycation with Lactose

Published:2020-04-28 Issue:1 Volume:8 Page:268-280
ISSN:2347-467X
Container-title:Current Research in Nutrition and Food Science Journal
language:
Short-container-title:Curr Res Nutr Food Sci

Author:

Palupi Nurheni Sri,Prangdimurti Endang,Faridah Didah Nur,Asyhari Muhammad Hasriandy

Publisher

Enviro Research Publishers

Subject

Medicine (miscellaneous),Food Science

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder;Acta Alimentaria;2024-03-11

2. Ovalbumin and its Maillard reaction products ameliorate dextran sulfate sodium-induced colitis by mitigating the imbalance of gut microbiota and metabolites;International Journal of Biological Macromolecules;2022-12

3. A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols;Food Chemistry;2022-03

4. Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion;Food Chemistry;2022-03

5. Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes;Food Reviews International;2021-05-19

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