Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

Food Chemistry

Volumn 298, Issue , 2019, Pages

  Xu, Haoxie ^a   Zhang, Tingting ^a   Lu, Yuqin ^a   Lin, Xiao ^a   Hu, Xiaopeng ^a   Liu, Lizhong ^a   He, Zhendan ^a   Wu, Xuli ^a  

^a Shenzhen University School of Medicine   (China)

Author keywords

Allergenicity; Chlorogenic acid; Conjugation; Digestibility; Functional property; Whey protein

Indexed keywords

ALLERGENS; EMULSIFICATION;

ALLERGENICITY; CHLOROGENIC ACIDS; CONJUGATION; DIGESTIBILITY; FUNCTIONAL PROPERTIES; WHEY PROTEINS;

PROTEINS;

CHLOROGENIC ACID; FOOD ALLERGEN; IMMUNOGLOBULIN E; LACTOGLOBULIN; PEPSIN A; WHEY PROTEIN; ALLERGEN;

ALLERGENICITY; ANTIGEN BINDING; ANTIOXIDANT ACTIVITY; ARTICLE; CHILD; CONJUGATION; CONTROLLED STUDY; COVALENT BOND; DIGESTION; FOAMING; HUMAN; IN VITRO STUDY; MILK ALLERGY; NUCLEOPHILICITY; PROTEIN DEGRADATION; PROTEIN FUNCTION; PROTEIN STRUCTURE; SOLUBILITY; CHEMISTRY; EMULSION; IMMUNOLOGY;

ALLERGENS; CHLOROGENIC ACID; DIGESTION; EMULSIONS; LACTOGLOBULINS; SOLUBILITY; WHEY PROTEINS;

EID: 85067682340     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.125024     Document Type: Article

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