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

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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

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

By Zellal Djazia   Kaddouri Hanane   Grar Hadria   Belarbi Hanane   Kheroua Omar   Saidi Djamel  

Food and Agricultural Immunology, Vol. 22, Iss. 4, 2011-12 ,pp. : 355-363

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

By Sletten Gaynour   Holden Lise   Egaas Eliann   Faeste Christiane  

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

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

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

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