Cross-Linking of β-Lactoglobulin Enhances Allergic Sensitization Through Changes in Cellular Uptake and Processing
Author:
Publisher
Oxford University Press (OUP)
Subject
Toxicology
Link
http://academic.oup.com/toxsci/article-pdf/140/1/224/16686784/kfu062.pdf
Reference40 articles.
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3. Polyphenol oxidase/caffeic acid may reduce the allergenic properties of peanut allergens;J. Sci. Food Agric.,2005
4. Transglutaminase polymerization of peanut proteins;J. Agric. Food Chem.,2006
5. Enzymatic cross-linking of β-lactoglobulin: Conformational properties using FTIR spectroscopy;Biomacromolecules,2006
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