Combined effect of glycation and sodium carbonate-bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin

Different pressure–temperature behavior of the structured and unstructured regions of titin

(2012) Judit Somkuti et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Effect of high pressure treatment on ovotransferrin

(2012) Alexandra Acero-Lopez et al.   FOOD CHEMISTRY

Illuminating the Off-Pathway Nature of the Molten Globule Folding Intermediate of an α-β Parallel Protein

(2012) Simon Lindhoud et al.   PLoS One

Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

(2011) Rodrigo Jiménez-Saiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fibrillation of Egg White Ovalbumin: A Pathway via Biomineralization

(2011) Prabir Pal et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Structural and Dynamical Insights into the Molten-Globule Form of Ovalbumin

(2011) Mily Bhattacharya et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut

(2011) Yvonne M. Vissers et al.   PLoS One

Protein−Protein Interactions in Ovalbumin Solutions Studied by Small-Angle Scattering: Effect of Ionic Strength and the Chemical Nature of Cations

(2010) Luca Ianeselli et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

(2010) Eva Untersmayr et al.   PLoS One

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

(2008) Shou-Wei Yin et al.   FOOD CHEMISTRY

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

(2008) Yoshinori Mine et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY