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

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

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

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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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Allergenic changes in β-lactoglobulin induced by microwave irradiation under different pH conditions

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