Physicochemical properties and thermal stability of Lep w 1, the major allergen of whiff

Molecular Nutrition and Food Research

Volumn 54, Issue 6, 2010, Pages 861-869

  Griesmeier, Ulrike ^a   Bublin, Merima ^a   Radauer, Christian ^a   Vázquez Cortés, Sonia ^b   Ma, Yan ^a   Fernández Rivas, Montserrat ^b   Breiteneder, Heimo ^a  

^a MEDICAL UNIVERSITY OF VIENNA   (Austria)

^b HOSPITAL CLÍNICO SAN CARLOS   (Spain)

Author keywords

Aggregates; Food allergy; Gastric digestion; Thermal stability; Whiff parvalbumin

Indexed keywords

ALLERGEN; IMMUNOGLOBULIN E; PARVALBUMIN;

ANIMAL; ARTICLE; BLOOD; CHEMICAL STRUCTURE; CHEMISTRY; CIRCULAR DICHROISM; FISH; FOOD ALLERGY; HEAT; HUMAN; IMMUNOLOGY; ISOLATION AND PURIFICATION; METABOLISM;

ALLERGENS; ANIMALS; CIRCULAR DICHROISM; FISHES; FOOD HYPERSENSITIVITY; HOT TEMPERATURE; HUMANS; IMMUNOGLOBULIN E; MODELS, MOLECULAR; PARVALBUMINS;

LEPIDORHOMBUS WHIFFIAGONIS;

EID: 77954006830     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200900043     Document Type: Article

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