Supplemental material
Food and Agricultural Immunology
Volume 29, 2018 - Issue 1
Articles
Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity
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Zhihua Wua State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People’s Republic of China;c Sino-German Joint Research Institute, Nanchang University, Nanchang, People’s Republic of ChinaCorrespondence[email protected]
https://orcid.org/0000-0001-5988-3643View further author information
https://orcid.org/0000-0001-5988-3643View further author information, , , , , & show allRelated Research Data
Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatment.
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Peanut allergen Ara h 2-specific T cells are activated via Ras-Erk MAP kinase pathway signalling and identified by CD154 expression
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Protein–protein crosslinking in food: methods, consequences, applications
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Transglutaminase and its use for food processing
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Processing can alter the properties of peanut extract preparations.
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American Chemical Society (ACS)
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
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The peanut allergy in patients suffering from atopic dermatitis
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Development of a monoclonal antibody-based sandwich ELISA for the detection of ovalbumin in foods
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Clinical practice. Peanut allergy.
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Pressure treatment on peanut allergen Ara h 2
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Structural Biology of Peanut Allergens
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Columbia International Publishing
ダイズたんぱく質の加熱変性 Ｉ ダイズグロブリンの疎水領域の測定
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Higher susceptibility to amyloid fibril formation of the recombinant ovine prion protein modified by transglutaminase.
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Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate
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Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1
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Modification of the reaction system of Ara h 2 catalyzed by MTGase: Products and reaction conditions analysis
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Oral administration of chitin and chitosan prevents peanut-induced anaphylaxis in a murine food allergy model
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The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function
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Peanut oral immunotherapy: is it ready for clinical practice?
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Comparative Proteomic Analysis and IgE Binding Properties of Peanut Seed and Testa (Skin)
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American Chemical Society (ACS)
Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase
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A potential practical approach to reduce Ara h 6 allergenicity by gamma irradiation.
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Development of Sandwich ELISA and Immunochromatographic Strip for the Detection of Peanut Allergen Ara h 2
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Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products.
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PPO-catalyzed Ara h 2 crosslinking
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