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

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

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

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

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

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

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

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