The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference45 articles.
1. Soy protein: molecular structure revisited and recent advances in processing technologies;Sui;Annu. Rev. Food Sci. Technol.,2021
2. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: rheological properties and digestive characteristics;Zhang;Food Chem.,2022
3. Effect of processing on soybean allergens and their allergenicity;Pi;Trends Food Sci. Technol.,2021
4. A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols;Lin;Food Chem.,2022
5. Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery;Lupi;Food Res. Int.,2019
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3