Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Food processing and allergenicity

(2015) Kitty C.M. Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation

(2011) Xiang Dong Sun   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thermal and Nonthermal Methods for Food Allergen Control

(2011) Sandra K. Shriver et al.   Food Engineering Reviews

Purification, characterisation, and quantification of the soy allergen profilin (Gly m 3) in soy products

(2009) Plaimein Amnuaycheewa et al.   FOOD CHEMISTRY

Enzymatic preparation of immunomodulating hydrolysates from soy proteins

(2008) XiangZhen Kong et al.   BIORESOURCE TECHNOLOGY

Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy

(2008) Thomas Holzhauser et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

(2007) Shou-Wei Yin et al.   FOOD CHEMISTRY