Food processing increases casein resistance to simulated infant digestion-Reference-Cited by-同舟云学术

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Food processing increases casein resistance to simulated infant digestion

Published:2010-11 Issue:11 Volume:54 Page:1677-1689
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Dupont Didier,Mandalari Giuseppina,Mollé Daniel,Jardin Julien,Rolet-Répécaud Odile,Duboz Gabriel,Léonil Joëlle,Mills Clare E. N.,Mackie Alan R.

Funder

Didier Dupont's Marie Curie Intra-European Fellowship

Biotechnology and Biological Research Sciences Council

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.200900582/fullpdf

Reference32 articles.

1. IgE-mediated food allergy diagnosis: current status and new perspectives;Asero;Mol. Nutr. Food Res.,2007

2. IgE and IgG binding epitopes on α-lactalbumin and β-lactoglobulin in cow's milk allergy;Jarvinen;Int. Arch. Allergy Immunol.,2001

3. Identification of casein as the major allergenic and antigenic protein in cow's milk;Docena;Allergy,1996

4. Susceptibility of β-lactoglobulin and sodium caseinate to proteolysis by pepsin and trypsin;Guo;J. Dairy Sci.,1995

5. Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin;Macierzanka;Soft Matter,2009

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