Structure Changes in Relation to Digestibility and IgE-Binding of Glycinin Induced by pH-Shifting Combined with Microbial Transglutaminase-Mediated Modification

Heat-denaturation and aggregation of quinoa ( Chenopodium quinoa ) globulins as affected by the pH value

(2016) Outi E. Mäkinen et al.   FOOD CHEMISTRY

Multilevel structural responses of β-conglycinin and glycinin under acidic or alkaline heat treatment

(2016) Jie Xiao et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction

(2016) Anshu Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase

(2016) Xin Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

(2016) Peipei Zhang et al.   ULTRASONICS SONOCHEMISTRY

Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review

(2015) Ana Luisa Camolezi Gaspar et al.   FOOD CHEMISTRY

Effect of high pressure-assisted crosslinking of ovalbumin and egg white by transglutaminase on their potential allergenicity

(2015) Xiaojuan Ma et al.   Innovative Food Science & Emerging Technologies

Effects of Heat Treatment on the Antigenicity and Allergenicity of Grass Carp Muscles

(2015) Zheng Li et al.   Journal of Aquatic Food Product Technology

Protective effects of germinated and fermented soybean extract against tert-butyl hydroperoxide-induced hepatotoxicity in HepG2 cells and in rats

(2015) Eun Young Kim et al.   Food & Function

Structure, stability, and IgE binding of the peach allergen Peamaclein (Pru p 7)

(2014) Lisa Tuppo et al.   BIOPOLYMERS

A Comprehensive Review of Sensitization and Allergy to Soy-Based Products

(2014) Yitzhak Katz et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

Determination of glycinin in soybean and soybean products using a sandwich enzyme-linked immunosorbent assay

(2014) Jingshu Chen et al.   FOOD CHEMISTRY

Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures

(2014) Min Yi Han et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of Physicochemical Properties and IgE-Binding of Soybean Proteins Derived from the HHP-Treated Seeds

(2014) Hui Yang et al.   JOURNAL OF FOOD SCIENCE

Allergenicity of an enzymatic hydrolysate of soybean 2S protein

(2014) Dongeun Sung et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Purification, crystallization and preliminary crystallographic analysis of soybean mature glycinin A1bB2

(2013) Krisna Prak et al.   Acta Crystallographica Section F-Structural Biology and Crystallization Communications

Advances of Research on Glycinin and β-Conglycinin: A Review of Two Major Soybean Allergenic Proteins

(2013) Tao Wang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of Immunoaffinity Chromatographic Method for Isolating Glycinin (11S) from Soybean Proteins

(2013) Shengdi Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

pH-Induced Molten Globule State of Rhizopus niveus Lipase is More Resistant Against Thermal and Chemical Denaturation Than Its Native State

(2012) Gulam Rabbani et al.   CELL BIOCHEMISTRY AND BIOPHYSICS

Effect of polymerization with transglutaminase on in vitro digestion and antigenicity of β-lactoglobulin

(2012) Mariana Battaglin Villas-Boas et al.   INTERNATIONAL DAIRY JOURNAL

Transglutaminase-mediated modification of ovomucoid: effects on its trypsin inhibitory activity and antigenic properties

(2011) Raffaele Porta et al.   AMINO ACIDS

Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form

(2011) Miryam Amigo-Benavent et al.   FOOD CHEMISTRY

Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins

(2011) Jiang Jiang et al.   FOOD CHEMISTRY

Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate

(2011) Boen Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a competitive ELISA for the detection of soybean α subunit of β-conglycinin

(2011) Bin Liu et al.   PROCESS BIOCHEMISTRY

Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar

(2010) Yung-Ho Chang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Transglutaminase Catalysis on the Functional and Immunoglobulin Binding Properties of Peanut Flour Dispersions Containing Casein

(2008) Debra A. Clare et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial transglutaminases generate T cell stimulatory epitopes involved in celiac disease

(2007) E.H.A. Dekking et al.   JOURNAL OF CEREAL SCIENCE