Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins ofLactobacillus casei1134

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

(2013) Guanhao Bu et al.   Dairy Science & Technology

Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins

(2013) Jing Shi et al.   INTERNATIONAL DAIRY JOURNAL

Effects of Fermentation byLactobacillus delbrueckiisubsp.bulgaricus, Refrigeration and Simulated Gastrointestinal Digestion on the Antigenicity of Four Milk Proteins

(2013) Zhe Zheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

MODIFICATION OF IgE BINDING TO β- AND αS1-CASEINS BY PROTEOLYTIC ACTIVITY OFLACTOBACILLUS HELVETICUSA75

(2012) AYNUR AHMADOVA et al.   JOURNAL OF FOOD BIOCHEMISTRY

Analysis of α-lactalbumin-, β-lactoglobulin-, and casein-specific IgE among children with atopic diseases in a tertiary medical center in northern Taiwan

(2012) Fu-Mei Chen et al.   JOURNAL OF MICROBIOLOGY IMMUNOLOGY AND INFECTION

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

Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain

(2011) Xiaoyu Liu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

(2011) Micaela Pescuma et al.   FOOD CHEMISTRY

Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria

(2011) Marta Corzo-Martínez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Strain of Lactobacillus casei Inhibits the Effector Phase of Immune Inflammation

(2011) C. Schiffer et al.   JOURNAL OF IMMUNOLOGY

Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein

(2011) P. L. Nilantha Lakshman et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Stability of major allergen tropomyosin and other food proteins of mud crab (Scylla serrata) by in vitro gastrointestinal digestion

(2010) Yuan-Yuan Huang et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of different processing methods on digestibility of Scylla paramamosain allergen (tropomyosin)

(2010) Hui-Lin Yu et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of Lactobacillus casei Shirota on immune function

(2010) H. Dong et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

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

(2009) Guanhao Bu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir

(2009) Barbara Wróblewska et al.   FOOD HYDROCOLLOIDS

Effects of Heating and Glycation of β-Lactoglobulin on Its Recognition by IgE of Sera from Cow Milk Allergy Patients

(2009) Asghar Taheri-Kafrani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Hai Zheng et al.   INTERNATIONAL DAIRY JOURNAL