Antigenicity and conformational changes of β-lactoglobulin by dynamic high pressure microfluidization combining with glycation treatment

Antigenicity and functional properties of β-lactoglobulin conjugated with fructo-oligosaccharides in relation to conformational changes

(2013) J.Z. Zhong et al.   JOURNAL OF DAIRY SCIENCE

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Aggregation and conformational changes of bovine β-lactoglobulin subjected to dynamic high-pressure microfluidization in relation to antigenicity

(2012) J.Z. Zhong et al.   JOURNAL OF DAIRY SCIENCE

In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert

(2012) I. López-Expósito et al.   JOURNAL OF DAIRY SCIENCE

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

(2011) Zheng Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin

(2011) Junzhen Zhong et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

(2010) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and Emulsifying Properties of Whey Protein Isolate (WPI)−Dextran Conjugates Produced in Aqueous Solution

(2010) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of temperature and chromium (III) ion on the structure of bovine b-Lactoglobulin-A

(2010) Adeleh Divsalar et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction

(2009) Jun-Ru Qi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions

(2009) H. Enomoto et al.   JOURNAL OF DAIRY SCIENCE

Circular dichroism study on the early folding events of β-lactoglobulin entrapped in wet silica gels

(2008) Naoya Shibayama   FEBS LETTERS

A heat-stable trypsin from the hepatopancreas of the cuttlefish (Sepia officinalis): Purification and characterisation

(2008) Rafik Balti et al.   FOOD CHEMISTRY

The effect of glycation on foam and structural properties of β-lactoglobulin

(2008) A. Medrano et al.   FOOD CHEMISTRY

Structural modifications of β-lactoglobulin subjected to gamma radiation

(2008) Lucia de la Hoz et al.   INTERNATIONAL DAIRY JOURNAL

Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods

(2008) Marta Corzo-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY