Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp ( Metapenaeus ensis ) tropomyosin-Reference-Cited by-全球学者库

Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp ( Metapenaeus ensis ) tropomyosin

Published:2018-05 Issue: Volume:248 Page:287-295
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ahmed Ishfaq,Lv Liangtao,Lin Hong,Li Zhenxing,Ma Jiaju,Guanzhi Chen,Sun Lirui,Xu Lili

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries;Chung;Journal of Allergy and Clinical Immunology,2008

5. Polyphenol oxidase/caffeic acid may reduce the allergenic properties of peanut allergens;Chung;Journal of the Science of Food and Agriculture,2005

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