Related references
Note: Only part of the references are listed.Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins
Lauane Nunes et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Comprehensive overview and recent advances in proteomics MS based methods for food allergens analysis
Linda Monaci et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2018)
Bovine Milk Allergens: A Comprehensive Review
Caterina Villa et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Effect of processing on nutritive values of milk protein
Sanket G. Borad et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Development of a liquid chromatography-tandem mass spectrometry method for simultaneous detection of the main milk allergens
Jian Ji et al.
FOOD CONTROL (2017)
Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Fang Qian et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2017)
Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates
Qian Xu et al.
FOOD AND AGRICULTURAL IMMUNOLOGY (2016)
Quantification of major camel milk proteins by capillary electrophoresis
Adel Omar et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Food processing and allergenicity
Kitty C. M. Verhoeckx et al.
FOOD AND CHEMICAL TOXICOLOGY (2015)
Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods
Ahmed Gomaa et al.
FOOD RESEARCH INTERNATIONAL (2015)
Conformational changes of β-lactoglobulin induced by shear, heat, and pH-Effects on antigenicity
Toheder Rahaman et al.
JOURNAL OF DAIRY SCIENCE (2015)
Effect of heat treatment on milk and egg proteins allergenicity
Katherine A. Bloom et al.
PEDIATRIC ALLERGY AND IMMUNOLOGY (2014)
Cow's Milk Proteins Immunoreactivity and Allergenicity in Processed Food
Barbara Wroblewska et al.
CZECH JOURNAL OF FOOD SCIENCES (2012)
The effect of ultrasound on the physical and functional properties of skim milk
Akalya Shanmugam et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects
Claudia Alessandri et al.
PLOS ONE (2012)
Peptidomic approach, based on liquid chromatography/electrospray ionization tandem mass spectrometry, for detecting sheep's milk in goat's and cow's cheeses
Chiara Guarino et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2010)
A new sample preparation method compatible with capillary electrophoresis and laser-induced fluorescence for improving detection of low levels of β-lactoglobulin in infant foods
Cristina Pelaez-Lorenzo et al.
ANALYTICA CHIMICA ACTA (2009)
Effect of heat treatment on the antigenicity of bovine -lactalbumin and -lactoglobulin in whey protein isolate
Guanhao Bu et al.
FOOD AND AGRICULTURAL IMMUNOLOGY (2009)
Effects of Heating and Glycation of β-Lactoglobulin on Its Recognition by IgE of Sera from Cow Milk Allergy Patients
Asghar Taheri-Kafrani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Differential influence of the degree of processing on immunogenicity following proteolysis of casein and beta-lactoglobulin
Gaynour B. G. Sletten et al.
FOOD AND AGRICULTURAL IMMUNOLOGY (2008)
Estimation of variation in concentration, phosphorylation and genetic polymorphism of milk proteins using capillary zone electrophoresis
J. M. L. Heck et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Molecular interactions between a recombinant IgE antibody and the β-lactoglobulin allergen
Merja Niemi et al.
STRUCTURE (2007)
Fourier transform infrared spectroscopic analysis of protein secondary structures
Jilie Kong et al.
ACTA BIOCHIMICA ET BIOPHYSICA SINICA (2007)
Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgard
Y. Ardo et al.
INTERNATIONAL DAIRY JOURNAL (2007)
SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments
Snezana Jovanovic et al.
SENSORS (2007)
Changes in peptic digestibility of bovine β-lactoglobulin as a result of food processing studied by capillary electrophoresis and immunochemical methods
Irene Maier et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2006)
Transfer of protein from milk to cheese
DB Emmons et al.
JOURNAL OF DAIRY SCIENCE (2003)
B-cell epitopes as a screening instrument for persistent cow's milk allergy
KM Järvinen et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2002)
Secondary structural studies of bovine caseins:: temperature dependence of β-casein structure as analyzed by circular dichroism and FTIR spectroscopy and correlation with micellization
HM Farrell et al.
FOOD HYDROCOLLOIDS (2001)
Thermal denaturation of mixtures of alpha-lactalbumin and beta-lactoglobulin: a differential scanning calorimetric study
JI Boye et al.
FOOD RESEARCH INTERNATIONAL (2000)
Share Paper
