Insight into IgG/IgE binding ability, in vitro digestibility and structural changes of shrimp (Litopenaeus vannamei) soluble extracts with thermal processing

Author:

Zhao Jinlong,Li Yonghong,Xu Lili,Ji Yu,Zeng Jianhua,Timira Vaileth,Zhang Ziye,Chen Guanzhi,Lin Hong,Li Zhenxing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Tyrosinase/caffeic acid cross-linking alleviated shrimp (Metapenaeus ensis) tropomyosin-induced allergic responses by modulating the Th1/Th2 immunobalance;Ahmed;Food Chemistry,2020

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3. Greater epitope recognition of shrimp allergens by children than by adults suggests that shrimp sensitization decreases with age;Ayuso;The Journal of Allergy and Clinical Immunology,2010

4. Effects of daily food processing on allergenicity;Cabanillas;Critical Reviews in Food Science and Nutrition,2017

5. Seafood allergy: Occurrence, mechanisms and measures;Fu;Trends in Food Science & Technology,2019

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