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Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

Dairy science & technology, 2013-05, Vol.93 (3), p.211-223

2013

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Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin

European food research & technology, 2020-05, Vol.246 (5), p.1065-1072

2020

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Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins

Journal of the science of food and agriculture, 2010-09, Vol.90 (12), p.2015-2020

2010

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Preparation and structural characterization of peanut peptide-zinc chelate

CYTA: journal of food, 2020-01, Vol.18 (1), p.409-416

2020

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Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants

Food chemistry, 2015-01, Vol.167, p.168-174

2015

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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

Grain & oil science and technology (Online), 2024-09, Vol.7 (3), p.159-167

2024

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Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment

Food chemistry, 2011-05, Vol.126 (2), p.450-459

2011

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Gel properties of surimi from silver carp ( Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

Food hydrocolloids, 2008, Vol.22 (8), p.1513-1519

2008

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High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion

Journal of the science of food and agriculture, 2022-08, Vol.102 (10), p.4025-4034

2022

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Effects of heat treatment on the antigenicity, antigen epitopes, and structural properties of β-conglycinin

Food chemistry, 2021-06, Vol.346, p.128962-128962, Article 128962

2021

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Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate

Food and agricultural immunology, 2009-09, Vol.20 (3), p.195-206

2009

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Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

Journal of the science of food and agriculture, 2009-11, Vol.89 (14), p.2428-2434

2009

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Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase

International dairy journal, 2008-10, Vol.18 (10), p.1028-1033

2008

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Purification, identification, and in vitro antioxidant activities of selenium-containing proteins from selenium-enriched brown rice

European food research & technology, 2012, Vol.234 (1), p.61-68

2012

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Isolation, identification, and chelation mechanism of ferrous‐chelating peptide from peanut protein hydrolysate

Journal of the science of food and agriculture, 2024-12, Vol.104 (15), p.9368-9378

2024

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Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model

Journal of the science of food and agriculture, 2024-08, Vol.104 (11), p.6531-6540

2024

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Identification and molecular interactions of novel ACE inhibitory peptides from rapeseed protein

Food chemistry, 2023-10, Vol.422, p.136085-136085, Article 136085

2023

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The influence of glycosylation on the antigenicity, allergenicity, and structural properties of 11S-lactose conjugates

Food research international, 2015-10, Vol.76 (Pt 3), p.511-517

2015

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Functional characteristics and structural properties of soybean protein isolate–maltose conjugates

Cereal chemistry, 2022-01, Vol.99 (1), p.100-110

2022

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Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Journal of chemistry, 2016-01, Vol.2016 (2016), p.1-8

2016

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Distribution and degradation of DNA from non-genetically and genetically modified soybean (Roundup Ready): Impact of soybean protein concentrate and soybean protein isolate preparation

Food chemistry, 2021-01, Vol.335, p.127582-127582, Article 127582

2021

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A modified SDS-based DNA extraction method from raw soybean

Bioscience reports, 2019-02, Vol.39 (2)

2019

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The structural properties and antigenicity of soybean glycinin by glycation with xylose

Journal of the science of food and agriculture, 2017-05, Vol.97 (7), p.2256-2262

2017

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Reduced antigenicity of β-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

Food and agricultural immunology, 2010-06, Vol.21 (2), p.143-156

2010

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Identification of the linear immunodominant epitopes in the β subunit of β-conglycinin and preparation of epitope antibodies

International journal of biological macromolecules, 2020-07, Vol.154, p.724-731

2020

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Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin

Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins

Preparation and structural characterization of peanut peptide-zinc chelate

Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants

Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment

Gel properties of surimi from silver carp ( Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion

Effects of heat treatment on the antigenicity, antigen epitopes, and structural properties of β-conglycinin

Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate

Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase

Purification, identification, and in vitro antioxidant activities of selenium-containing proteins from selenium-enriched brown rice

Isolation, identification, and chelation mechanism of ferrous‐chelating peptide from peanut protein hydrolysate

Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model

Identification and molecular interactions of novel ACE inhibitory peptides from rapeseed protein

The influence of glycosylation on the antigenicity, allergenicity, and structural properties of 11S-lactose conjugates

Functional characteristics and structural properties of soybean protein isolate–maltose conjugates

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Distribution and degradation of DNA from non-genetically and genetically modified soybean (Roundup Ready): Impact of soybean protein concentrate and soybean protein isolate preparation

A modified SDS-based DNA extraction method from raw soybean

The structural properties and antigenicity of soybean glycinin by glycation with xylose

Reduced antigenicity of β-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

Identification of the linear immunodominant epitopes in the β subunit of β-conglycinin and preparation of epitope antibodies

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