-
1
-
-
0035947060
-
Stability of food allergens and allergenicity of processed foods
-
M.Besler,, H.Steinhart,, & A.Paschke, (2001). Stability of food allergens and allergenicity of processed foods. Journal of Chromatography B: Biomedical Sciences and Applications, 756(1–2), 207–228. doi: 10.1016/S0378-4347(01)00110-4
-
(2001)
Journal of Chromatography B: Biomedical Sciences and Applications
, vol.756
, Issue.1-2
, pp. 207-228
-
-
Besler, M.1
Steinhart, H.2
Paschke, A.3
-
2
-
-
70350044740
-
Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology
-
G.H.Bu,, J.Lu,, Z.Zheng,, & Y.K.Luo, (2009). Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology. Journal of the Science of Food and Agriculture, 89(14), 2428–2434. doi: 10.1002/jsfa.3741
-
(2009)
Journal of the Science of Food and Agriculture
, vol.89
, Issue.14
, pp. 2428-2434
-
-
Bu, G.H.1
Lu, J.2
Zheng, Z.3
Luo, Y.K.4
-
3
-
-
77955939723
-
Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins
-
G.H.Bu,, Y.K.Luo,, Y.Zhang,, & F.S.Chen, (2010). Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. Journal of the Science of Food and Agriculture, 90(12), 2015–2020.
-
(2010)
Journal of the Science of Food and Agriculture
, vol.90
, Issue.12
, pp. 2015-2020
-
-
Bu, G.H.1
Luo, Y.K.2
Zhang, Y.3
Chen, F.S.4
-
4
-
-
70449410078
-
Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate
-
G.H.Bu,, Y.K.Luo,, Z.Zheng,, & H.Zheng, (2009). Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology, 20(3), 195–206. doi: 10.1080/09540100903026116
-
(2009)
Food and Agricultural Immunology
, vol.20
, Issue.3
, pp. 195-206
-
-
Bu, G.H.1
Luo, Y.K.2
Zheng, Z.3
Zheng, H.4
-
5
-
-
33745005553
-
A novel conformation-dependent monoclonal antibody specific to the native structure of β-Lactoglobulin and Its application
-
W.L.Chen,, W.T.Liu,, M.C.Yang,, M.T.Hwang,, J.H.Tsao,, & S.J.T.Mao, (2006). A novel conformation-dependent monoclonal antibody specific to the native structure of β-Lactoglobulin and Its application. Journal of Dairy Science, 89(3), 912–921. doi: 10.3168/jds.S0022-0302(06)72156-7
-
(2006)
Journal of Dairy Science
, vol.89
, Issue.3
, pp. 912-921
-
-
Chen, W.L.1
Liu, W.T.2
Yang, M.C.3
Hwang, M.T.4
Tsao, J.H.5
Mao, S.J.T.6
-
6
-
-
0036852998
-
Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content
-
W.L.Claeys,, A.M.Van Loey,, & M.E.Hendrickx, (2002). Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content. Journal of Dairy Research, 69(4), 541–553. doi: 10.1017/S0022029902005721
-
(2002)
Journal of Dairy Research
, vol.69
, Issue.4
, pp. 541-553
-
-
Claeys, W.L.1
Van Loey, A.M.2
Hendrickx, M.E.3
-
7
-
-
33846795894
-
Interactions of milk proteins during heat and high hydrostatic pressure treatments – A review
-
T.Considine,, H.A.Patel,, S.G.Anema,, H.Singh,, & L.K.Creamer, (2007). Interactions of milk proteins during heat and high hydrostatic pressure treatments – A review. Innovative Food Science & Emerging Technologies, 8(1), 1–23. doi: 10.1016/j.ifset.2006.08.003
-
(2007)
Innovative Food Science & Emerging Technologies
, vol.8
, Issue.1
, pp. 1-23
-
-
Considine, T.1
Patel, H.A.2
Anema, S.G.3
Singh, H.4
Creamer, L.K.5
-
8
-
-
0031758168
-
Protein modification by thermal processing
-
P.Davis,, & S.Williams, (1998). Protein modification by thermal processing. Allergy, 53(s46), 102–105. doi: 10.1111/j.1398-9995.1998.tb04975.x
-
(1998)
Allergy
, vol.53
, Issue.s46
, pp. 102-105
-
-
Davis, P.1
Williams, S.2
-
9
-
-
84875398710
-
Assessing the heat induced changes in major cow and non-cow whey proteins conformation on kinetic and thermodynamic basis
-
L.Dumitraşcu,, E.Moschopoulou,, I.Aprodu,, S.Stanciu,, G.Râpeanu,, & N.Stănciuc, (2013). Assessing the heat induced changes in major cow and non-cow whey proteins conformation on kinetic and thermodynamic basis. Small Ruminant Research, 111(1–3), 129–138. doi: 10.1016/j.smallrumres.2012.12.019
-
(2013)
Small Ruminant Research
, vol.111
, Issue.1-3
, pp. 129-138
-
-
Dumitraşcu, L.1
Moschopoulou, E.2
Aprodu, I.3
Stanciu, S.4
Râpeanu, G.5
Stănciuc, N.6
-
10
-
-
79953831690
-
Heat treatment of milk during powder manufacture increases casein resistance to simulated infant digestion
-
D.Dupont,, R.Boutrou,, O.Menard,, J.Jardin,, G.Tanguy,, P.Schuck,, … J.Leonil,. (2010). Heat treatment of milk during powder manufacture increases casein resistance to simulated infant digestion. Food Digestion, 1(1–2), 28–39. doi: 10.1007/s13228-010-0003-0
-
(2010)
Food Digestion
, vol.1
, Issue.1-2
, pp. 28-39
-
-
Dupont, D.1
Boutrou, R.2
Menard, O.3
Jardin, J.4
Tanguy, G.5
Schuck, P.6
Leonil, J.7
-
11
-
-
1542286920
-
Modification of IgE binding during heat processing of the cow's milk allergen β-lactoglobulin
-
B.-M.Ehn,, B.Ekstrand,, U.Bengtsson,, & S.Ahlstedt, (2004). Modification of IgE binding during heat processing of the cow's milk allergen β-lactoglobulin. Journal of Agricultural and Food Chemistry, 52(5), 1398–1403. doi: 10.1021/jf0304371
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, Issue.5
, pp. 1398-1403
-
-
Ehn, B.-M.1
Ekstrand, B.2
Bengtsson, U.3
Ahlstedt, S.4
-
12
-
-
33846850537
-
The challenge of cow milk protein allergy
-
E.I.El-Agamy, (2007). The challenge of cow milk protein allergy. Small Ruminant Research, 68(1–2), 64–72. doi: 10.1016/j.smallrumres.2006.09.016
-
(2007)
Small Ruminant Research
, vol.68
, Issue.1-2
, pp. 64-72
-
-
El-Agamy, E.I.1
-
13
-
-
84865964632
-
Molecular dynamics simulation of the effect of heat on the conformation of bovine β-lactoglobulin A: A comparison of conventional and accelerated methods
-
S.R.Euston, (2013). Molecular dynamics simulation of the effect of heat on the conformation of bovine β-lactoglobulin A: A comparison of conventional and accelerated methods. Food Hydrocolloids, 30(2), 519–530. doi: 10.1016/j.foodhyd.2012.07.016
-
(2013)
Food Hydrocolloids
, vol.30
, Issue.2
, pp. 519-530
-
-
Euston, S.R.1
-
14
-
-
0036704306
-
Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins
-
M.A.de la Fuente,, H.Singh,, & Y.Hemar, (2002). Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins. Trends in Food Science & Technology, 13(8), 262–274. doi: 10.1016/S0924-2244(02)00133-4
-
(2002)
Trends in Food Science & Technology
, vol.13
, Issue.8
, pp. 262-274
-
-
de la Fuente, M.A.1
Singh, H.2
Hemar, Y.3
-
15
-
-
70349980260
-
Microwave irradiation under different pH conditions induced a decrease in β-lactoglobulin antigenicity
-
H.Grar,, H.Kaddouri,, H.Gourine,, H.Negaoui,, O.Kheroua,, & D.Saïdi, (2009). Microwave irradiation under different pH conditions induced a decrease in β-lactoglobulin antigenicity. European Food Research and Technology, 229(5), 779–783. doi: 10.1007/s00217-009-1114-0
-
(2009)
European Food Research and Technology
, vol.229
, Issue.5
, pp. 779-783
-
-
Grar, H.1
Kaddouri, H.2
Gourine, H.3
Negaoui, H.4
Kheroua, O.5
Saïdi, D.6
-
16
-
-
79953703693
-
High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut
-
C.Q.Hu,, H.B.Chen,, J.Y.Gao,, C.P.Luo,, X.J.Ma,, & P.Tong, (2011). High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut. Journal of the Science of Food and Agriculture, 91(7), 1304–1309. doi: 10.1002/jsfa.4318
-
(2011)
Journal of the Science of Food and Agriculture
, vol.91
, Issue.7
, pp. 1304-1309
-
-
Hu, C.Q.1
Chen, H.B.2
Gao, J.Y.3
Luo, C.P.4
Ma, X.J.5
Tong, P.6
-
17
-
-
84865485855
-
Effect of thermal processing and gamma-irradiation on allergenicity of legume proteins
-
R.Kasera,, A.B.Singh,, R.Kumar,, S.Lavasa,, K.N.Prasad,, & N.Arora, (2012). Effect of thermal processing and gamma-irradiation on allergenicity of legume proteins. Food and Chemical Toxicology, 50(10), 3456–3461. doi: 10.1016/j.fct.2012.07.031
-
(2012)
Food and Chemical Toxicology
, vol.50
, Issue.10
, pp. 3456-3461
-
-
Kasera, R.1
Singh, A.B.2
Kumar, R.3
Lavasa, S.4
Prasad, K.N.5
Arora, N.6
-
18
-
-
21044455900
-
The antigenic response of ?-lactoglobulin is modulated by thermally induced aggregation
-
N.Kleber,, I.Krause,, S.Illgner,, & J.R.Hinrichs, (2004). The antigenic response of ?-lactoglobulin is modulated by thermally induced aggregation. European Food Research and Technology, 219(2), 105–110. doi: 10.1007/s00217-004-0924-3
-
(2004)
European Food Research and Technology
, vol.219
, Issue.2
, pp. 105-110
-
-
Kleber, N.1
Krause, I.2
Illgner, S.3
Hinrichs, J.R.4
-
19
-
-
33846785047
-
Antigenic response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature
-
N.Kleber,, S.Maier,, & J.Hinrichs, (2007). Antigenic response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature. Innovative Food Science & Emerging Technologies, 8(1), 39–45. doi: 10.1016/j.ifset.2006.05.001
-
(2007)
Innovative Food Science & Emerging Technologies
, vol.8
, Issue.1
, pp. 39-45
-
-
Kleber, N.1
Maier, S.2
Hinrichs, J.3
-
20
-
-
33746733581
-
Screening for lactic acid bacteria with potential to reduce antigenic response of β-lactoglobulin in bovine skim milk and sweet whey
-
N.Kleber,, U.Weyrich,, & J.Hinrichs, (2006). Screening for lactic acid bacteria with potential to reduce antigenic response of β-lactoglobulin in bovine skim milk and sweet whey. Innovative Food Science & Emerging Technologies, 7(3), 233–238. doi: 10.1016/j.ifset.2005.12.005
-
(2006)
Innovative Food Science & Emerging Technologies
, vol.7
, Issue.3
, pp. 233-238
-
-
Kleber, N.1
Weyrich, U.2
Hinrichs, J.3
-
21
-
-
84860395576
-
Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose
-
Z.Li,, Y.K.Luo,, & L.G.Feng, (2011). Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose. European Food Research and Technology, 233(3), 387–394. doi: 10.1007/s00217-011-1532-7
-
(2011)
European Food Research and Technology
, vol.233
, Issue.3
, pp. 387-394
-
-
Li, Z.1
Luo, Y.K.2
Feng, L.G.3
-
22
-
-
84863152868
-
Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain
-
X.Y.Liu,, Y.K.Luo,, & Z.Li, (2012). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69–82. doi: 10.1080/09540105.2011.604770
-
(2012)
Food and Agricultural Immunology
, vol.23
, Issue.1
, pp. 69-82
-
-
Liu, X.Y.1
Luo, Y.K.2
Li, Z.3
-
23
-
-
84884593306
-
Characteristics of cow's milk proteins including allergenic properties and methods for its reduction
-
J.Miciński,, I.M.Kowalski,, G.Zwierzchowski,, J.Szarek,, B.Pierożyński,, & E.Zabłocka, (2013). Characteristics of cow's milk proteins including allergenic properties and methods for its reduction. Polish Annals of Medicine, 20(1), 69–76. doi: 10.1016/j.poamed.2013.07.006
-
(2013)
Polish Annals of Medicine
, vol.20
, Issue.1
, pp. 69-76
-
-
Miciński, J.1
Kowalski, I.M.2
Zwierzchowski, G.3
Szarek, J.4
Pierożyński, B.5
Zabłocka, E.6
-
24
-
-
33646049733
-
Functional milk proteins: production and utilization
-
P. F. Fox & P. L. H. McSweeney (Eds.), New York: Springer
-
D.Mulvihill,, & M.Ennis, (2003). Functional milk proteins: production and utilization. In P. F. Fox & P. L. H. McSweeney (Eds.), Advanced dairy chemistry—1 Proteins (pp. 1175–1228). New York: Springer.
-
(2003)
Advanced dairy chemistry—1 Proteins
, pp. 1175-1228
-
-
Mulvihill, D.1
Ennis, M.2
-
25
-
-
0033668026
-
Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk
-
D.J.Oldfield,, H.Singh,, M.W.Taylor,, & K.N.Pearce, (2000). Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk. International Dairy Journal, 10(8), 509–518. doi: 10.1016/S0958-6946(00)00087-X
-
(2000)
International Dairy Journal
, vol.10
, Issue.8
, pp. 509-518
-
-
Oldfield, D.J.1
Singh, H.2
Taylor, M.W.3
Pearce, K.N.4
-
26
-
-
33646693647
-
High pressure can reduce the antigenicity of bovine whey protein hydrolysates
-
E.Peñas,, H.Snel,, R.Floris,, G.Préstamo,, & R.Gomez, (2006). High pressure can reduce the antigenicity of bovine whey protein hydrolysates. International Dairy Journal, 16(9), 969–975. doi: 10.1016/j.idairyj.2005.09.010
-
(2006)
International Dairy Journal
, vol.16
, Issue.9
, pp. 969-975
-
-
Peñas, E.1
Snel, H.2
Floris, R.3
Préstamo, G.4
Gomez, R.5
-
27
-
-
0032344471
-
Influence of the lactose concentration on the denaturation kinetics of whey proteins in concentrated sweet whey
-
J.Plock,, T.Spiegel,, & H.Kessler, (1998). Influence of the lactose concentration on the denaturation kinetics of whey proteins in concentrated sweet whey. Milchwissenschaft, 53(7), 389–393.
-
(1998)
Milchwissenschaft
, vol.53
, Issue.7
, pp. 389-393
-
-
Plock, J.1
Spiegel, T.2
Kessler, H.3
-
28
-
-
84878730992
-
Effect of thermal processing of cow and buffalo milk on the allergenic response to caseins and whey proteins in mice
-
U.K.Shandilya,, R.Kapila,, R.M.Haq,, S.Kapila,, & V.K.Kansal, (2013). Effect of thermal processing of cow and buffalo milk on the allergenic response to caseins and whey proteins in mice. Journal of the Science of Food and Agriculture, 93(9), 2287–2292. doi: 10.1002/jsfa.6041
-
(2013)
Journal of the Science of Food and Agriculture
, vol.93
, Issue.9
, pp. 2287-2292
-
-
Shandilya, U.K.1
Kapila, R.2
Haq, R.M.3
Kapila, S.4
Kansal, V.K.5
-
29
-
-
0035947022
-
Structure and function of proteins involved in milk allergies
-
S.Sharma,, P.Kumar,, C.Betzel,, & T.P.Singh, (2001). Structure and function of proteins involved in milk allergies. Journal of Chromatography B: Biomedical Sciences and Applications, 756(1–2), 183–187. doi: 10.1016/S0378-4347(01)00107-4
-
(2001)
Journal of Chromatography B: Biomedical Sciences and Applications
, vol.756
, Issue.1-2
, pp. 183-187
-
-
Sharma, S.1
Kumar, P.2
Betzel, C.3
Singh, T.P.4
-
30
-
-
84888095981
-
Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins
-
J.Shi,, Y.K.Luo,, Y.Xiao,, Z.Li,, Q.Xu,, & M.J.Yao, (2014). Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins. International Dairy Journal, 35(1), 75–80. doi: 10.1016/j.idairyj.2013.10.010
-
(2014)
International Dairy Journal
, vol.35
, Issue.1
, pp. 75-80
-
-
Shi, J.1
Luo, Y.K.2
Xiao, Y.3
Li, Z.4
Xu, Q.5
Yao, M.J.6
-
31
-
-
67049174179
-
Effects of heating and glycation of β-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients
-
A.Taheri-Kafrani,, J.-C.Gaudin,, H.Rabesona,, C.Nioi,, D.Agarwal,, M.Drouet,, (2009). Effects of heating and glycation of β-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients. Journal of Agricultural and Food Chemistry, 57(11), 4974–4982. doi: 10.1021/jf804038t
-
(2009)
Journal of Agricultural and Food Chemistry
, vol.57
, Issue.11
, pp. 4974-4982
-
-
Taheri-Kafrani, A.1
Gaudin, J.-C.2
Rabesona, H.3
Nioi, C.4
Agarwal, D.5
Drouet, M.6
-
32
-
-
84897425460
-
Cow's milk allergenicity
-
S.Tsabouri,, K.Douros,, & K.Priftis, (2015). Cow's milk allergenicity. Endocrine, Metabolic & Immune Disorders-Drug Targets, 14(1), 16–26. doi: 10.2174/1871530314666140121144224
-
(2015)
Endocrine, Metabolic & Immune Disorders-Drug Targets
, vol.14
, Issue.1
, pp. 16-26
-
-
Tsabouri, S.1
Douros, K.2
Priftis, K.3
-
33
-
-
8644235852
-
Bovine milk allergenicity
-
J.-M.Wal, (2004). Bovine milk allergenicity. Annals of Allergy, Asthma & Immunology, 93(5), S2–S11. doi: 10.1016/S1081-1206(10)61726-7
-
(2004)
Annals of Allergy, Asthma & Immunology
, vol.93
, Issue.5
, pp. S2-S11
-
-
Wal, J.-M.1
-
34
-
-
84924853575
-
Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134
-
M.J.Yao,, Q.Xu,, Y.K.Luo,, J.Shi,, & Z.Li, (2015). Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134. Journal of the Science of Food and Agriculture, 95(6), 1303–1312. doi: 10.1002/jsfa.6823
-
(2015)
Journal of the Science of Food and Agriculture
, vol.95
, Issue.6
, pp. 1303-1312
-
-
Yao, M.J.1
Xu, Q.2
Luo, Y.K.3
Shi, J.4
Li, Z.5
-
35
-
-
1542575981
-
Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk
-
A.Ye,, H.Singh,, D.James Oldfield,, & S.Anema, (2004). Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk. International Dairy Journal, 14(5), 389–398. doi: 10.1016/j.idairyj.2003.09.004
-
(2004)
International Dairy Journal
, vol.14
, Issue.5
, pp. 389-398
-
-
Ye, A.1
Singh, H.2
James Oldfield, D.3
Anema, S.4
|