Differential influence of the degree of processing on immunogenicity following proteolysis of casein and β-lactoglobulin

Author： Sletten Gaynour   Holden Lise   Egaas Eliann   Faeste Christiane  

Publisher： Taylor & Francis Ltd

ISSN： 1465-3443

Source： Food and Agricultural Immunology, Vol.19, Iss.3, 2008-09, pp. : 213-228

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Reduced allergenicity of β-lactoglobulin in vitro by tea catechins binding

By              

Food and Agricultural Immunology, Vol. 24, Iss. 3, 2013-09 ,pp. : 305-313

Taylor & Francis Ltd

Access to resources Recommend Favorite

Conjugation of functional oligosaccharides reduced in vitro allergenicity of β-lactoglobulin

By            

Food and Agricultural Immunology, Vol. 24, Iss. 4, 2013-12 ,pp. : 379-391

Taylor & Francis Ltd

Access to resources Recommend Favorite

Reduced antigenicity of β-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

By Bu Guanhao   Luo Yongkang   Lu Jing   Zhang Ying  

Food and Agricultural Immunology, Vol. 21, Iss. 2, 2010-06 ,pp. : 143-156

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion

By        

Food and Agricultural Immunology, Vol. 24, Iss. 4, 2013-12 ,pp. : 433-443

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate

By Bu Guanhao   Luo Yongkang   Zheng Zhe   Zheng Hai  

Food and Agricultural Immunology, Vol. 20, Iss. 3, 2009-09 ,pp. : 195-206

Taylor & Francis Ltd

Access to resources Recommend Favorite