A comparison of the physicochemical properties, allergenicity, and stability of recombinant β-lactoglobulin: Development of standard bovine milk allergens-Reference-Cited by-同舟云学术

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A comparison of the physicochemical properties, allergenicity, and stability of recombinant β-lactoglobulin: Development of standard bovine milk allergens

Published:2024-10 Issue: Volume:61 Page:104956
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xie Fen,Hu Wei,Meng Xuanyi,Hu Chunqiu,Li Xin^ORCID,Chen Hongbing

Publisher

Elsevier BV

Reference49 articles.

1. Mechanisms of immune tolerance to allergens: Role of IL-10 and Tregs;Akdis;The Journal of Clinical Investigation,2014

2. Increasing extractability of protein for allergen detection after food processing;Albillos;Food Chemistry,2011

3. Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity;Bogahawaththa;International Dairy Journal,2019

4. Milk processing affects structure, bioavailability and immunogenicity of β-lactoglobulin;Broersen;Foods,2020

5. Positive and negative signals in mast cell activation;Bulfone-Paus;Trends in Immunology,2017

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