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Guanhao Bu, Yongkang Luo, Jing Lu & Ying Zhang. (2010) Reduced antigenicity of β-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricultural Immunology 21:2, pages 143-156.
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Guanhao Bu, Yongkang Luo, Zhe Zheng & Hai Zheng. (2009) Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology 20:3, pages 195-206.
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Articles from other publishers (9)
Yang Li, Yunjia Yang, Yue Zou, Lin Shu, Nan-yin Han & Yi Yang. (2022) Characterization of the molecular properties and allergenicity (IgE-binding capacity) of β-lactoglobulin by heat treatment using asymmetric-flow field-flow fractionation and ultra-performance liquid chromatography quadrupole time of flight mass chromatography. Food Chemistry 374, pages 131748.
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Shunjing Luo, Li Ji, Lei Zhou, Tingting Chen, Junzhen Zhong, Wei Liu & Chengmei Liu. (2021) A new site-specific monoPEGylated β-lactoglobulin at the N-terminal: Effect of different molecular weights of mPEG on its conformation and antigenicity. Food Chemistry 343, pages 128402.
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Sen Yang, Zong-cai Tu, Hui Wang & Tao Huang. (2020) The reduction in the immunoglobulin G and immunoglobulin E binding capacity of β-lactoglobulin via spray-drying technology. Journal of Dairy Science 103:4, pages 2993-3001.
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Shunjing Luo, Xuli Lu, Chengmei Liu, Junzhen Zhong, Lei Zhou & Tingting Chen. (2019) Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity. Food Research International 123, pages 623-630.
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Barbara Wróblewska, Lidia Hanna Markiewicz, Anna Maria Szyc, Mariola Aleksandra Dietrich, Agata Szymkiewicz & Joanna Fotschki. (2016) Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins. Food Research International 83, pages 95-101.
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Junzhen Zhong, Xiaofei Cai, Chengmei Liu, Wei Liu, Yujia Xu & Shunjing Luo. (2016) Purification and conformational changes of bovine PEGylated β-lactoglobulin related to antigenicity. Food Chemistry 199, pages 387-392.
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Barbara Wr?blewska, Piotr Ko?akowski, Katarzyna Pawlikowska, Agnieszka Troszy?ska & Anna Kaliszewska. (2009) Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir. Food Hydrocolloids 23:8, pages 2434-2445.
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Guanhao Bu, Jing Lu, Zhe Zheng & Yongkang Luo. (2009) Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology. Journal of the Science of Food and Agriculture 89:14, pages 2428-2434.
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Si-Yin Chung, Soheila J. Maleki & Elaine T. Champagne. (2004) Allergenic Properties of Roasted Peanut Allergens May Be Reduced by Peroxidase. Journal of Agricultural and Food Chemistry 52:14, pages 4541-4545.
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