Peanut Allergen Reduction and Functional Property Improvement by Means of Enzymatic Hydrolysis and Transglutaminase Crosslinking

Published 2019 View Full Article

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Title
Peanut Allergen Reduction and Functional Property Improvement by Means of Enzymatic Hydrolysis and Transglutaminase Crosslinking
Authors
Keywords
Peanut allergen, Enzymatic processing, IgE-binding properties, Papain, Ficin, Bromelain, Transglutaminase (TGase), Functional properties
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125186
Publisher
Elsevier BV
Online
2019-07-16
DOI
10.1016/j.foodchem.2019.125186

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