Molecular properties of food allergens

Journal of Allergy and Clinical Immunology

Volumn 115, Issue 1, 2005, Pages 14-23

  Breiteneder, Heimo ^a   Mills, E N Clare ^b  

^a MEDICAL UNIVERSITY OF VIENNA   (Austria)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

aggregation; Food allergens; glycation; glycosylation; ligand binding; membrane interaction; protein mobility; protein stability; repetitive sequences; rheomorphism

Indexed keywords

FOOD ALLERGEN; OLIGOMER;

FOOD ALLERGY; GLYCOSYLATION; HUMAN; LIPID MEMBRANE; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN FAMILY; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; REVIEW;

EID: 11344257641     PISSN: 00916749     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jaci.2004.10.022     Document Type: Review

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