Related references
Note: Only part of the references are listed.Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?
Joana Costa et al.
CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY (2022)
BSACI 2021 guideline for the management of egg allergy
Susan C. Leech et al.
CLINICAL AND EXPERIMENTAL ALLERGY (2021)
An insight on egg white: From most common functional food to biomaterial application
Xuan Dong et al.
JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART B-APPLIED BIOMATERIALS (2021)
Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study
Wenhua Yang et al.
FOOD HYDROCOLLOIDS (2021)
Diagnosis and Management of Food Allergy
Roxanne Carbonell Oriel et al.
IMMUNOLOGY AND ALLERGY CLINICS OF NORTH AMERICA (2021)
Pulsed electric field: A potential alternative towards a sustainable food processing
Rai Naveed Arshad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Impact of phosphorylation on thermal stability of proteins
Clement M. Potel et al.
NATURE METHODS (2021)
The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin glycated with different reducing sugars
Min Zhang et al.
JOURNAL OF FOOD BIOCHEMISTRY (2021)
The mechanism of the reduction in allergenic reactivity of bovine α-lactalbumin induced by glycation, phosphorylation and acetylation
Jun Liu et al.
FOOD CHEMISTRY (2020)
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
Rai Naveed Arshad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
Long Sheng et al.
FOOD HYDROCOLLOIDS (2019)
Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin
Shitao Tang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Immunogenic and structural properties of ovalbumin treated by pulsed electric fields
Wenhua Yang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications
Aidee Sanchez-Resendiz et al.
FOOD CHEMISTRY (2018)
Glycation of ovalbumin after high-intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity
Wenhua Yang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
High-intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin
Wen-Hua Yang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Mechanism of Reduction in IgG and IgE Binding of β-Lactoglobulin Induced by Ultrasound Pretreatment Combined with Dry-State Glycation: A Study Using Conventional Spectrometry and High Resolution Mass Spectrometry
Wenhua Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry
Zhouyi Xiong et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2017)
Pulsed electric field processing of egg products: a review
K. Yogesh
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
Zhouyi Xiong et al.
FOOD HYDROCOLLOIDS (2016)
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
Qiu-Ting Zhang et al.
FOOD AND BIOPRODUCTS PROCESSING (2014)
Improved Glycation after Ultrasonic Pretreatment Revealed by High-Performance Liquid Chromatography-Linear Ion Trap/Orbitrap High-Resolution Mass Spectrometry
Qiuting Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Conformation affects the potential allergenicity of ovalbumin after heating and glycation
X. J. Ma et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2013)
Combined effect of glycation and sodium carbonate-bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin
Xiao-juan Ma et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Improvement of functional properties of ovalbumin phosphorylated by dry-heating in the presence of pyrophosphate
Lei Lv et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Changes in the Ovalbumin Proteolysis Profile by High Pressure and Its Effect on IgG and IgE Binding
Ivan Lopez-Exposito et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Investigation of the mechanisms of pulsed electric fields on inactivation of enzyme: Lysozyme
Wei Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Ovalbumin modified by gamma irradiation alters its immunological functions and allergic responses
Ji-Hyun Seo et al.
INTERNATIONAL IMMUNOPHARMACOLOGY (2007)
Structure and properties of ovalbumin
JA Huntington et al.
JOURNAL OF CHROMATOGRAPHY B (2001)
Some structural properties of ovalbumin heated at 80 degrees C in the dry state
N Matsudomi et al.
FOOD RESEARCH INTERNATIONAL (2001)