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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 27
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Recent perspective on cow’s milk allergy and dairy nutrition

Lily JaiswalDepartment of Animal Sciences, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
&
Mulumebet WorkuDepartment of Animal Sciences, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USACorrespondence[email protected]
Pages 7503-7517 | Published online: 13 May 2021

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Jing Yang, Hong Kuang, Xiaoli Xiong, Ning Li & Jiajia Song. (2022) Alteration of the allergenicity of cow’s milk proteins using different food processing modifications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Articles from other publishers (5)

Mahmoud Soltani Firouz, Hamed Sardari, Mahsa Soofiabadi & Soleiman Hosseinpour. (2022) Ultrasound assisted processing of milk: Advances and challenges. Journal of Food Process Engineering 46:6.
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Luca Ferrari, Nicoletta Rizzi, Elisa Grandi, Eleonora Clerici, Erica Tirloni, Simone Stella, Cristian Edoardo Maria Bernardi & Luciano Pinotti. (2023) Compliance between Food and Feed Safety: Eight-Year Survey (2013–2021) of Aflatoxin M1 in Raw Milk and Aflatoxin B1 in Feed in Northern Italy. Toxins 15:3, pages 168.
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Fan Yang, Xin Ma, Wei Hu, Ziyi Xiong, Meijiang Huang, Yong Wu, Xuanyi Meng, Zhihua Wu, Anshu Yang, Xin Li & Hongbing Chen. (2022) Identification of immunoglobulin E epitopes on major allergens from dairy products after digestion and transportation in vitro. Journal of Dairy Science 105:12, pages 9476-9487.
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Lucía Jiménez-Montenegro, Leopoldo Alfonso, José A. Mendizabal & Olaia Urrutia. (2022) Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study. Animals 12:15, pages 1909.
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A. N. Ponomarev, E. I. Melnikova & E. V. Bogdanova. (2021) The usage of whey protein hydrolysate in the technology of whey-free quark. Proceedings of the Voronezh State University of Engineering Technologies 83:4, pages 95-100.
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