Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

Whey prefermented with beneficial microbes modulates immune response and lowers responsiveness to milk allergens in mouse model

(2019) Barbara Wróblewska et al.   Journal of Functional Foods

A rapid immobilized trypsin digestion combined with liquid chromatography – Tandem mass spectrometry for the detection of milk allergens in baked food

(2019) Kailun Qi et al.   FOOD CONTROL

An assessment of the impact of extraction and digestion protocols on multiplexed targeted protein quantification by mass spectrometry for egg and milk allergens

(2019) Chiara Nitride et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Modulation of Milk Allergenicity by Baking Milk in Foods: A Proteomic Investigation

(2019) Simona L. Bavaro et al.   Nutrients

Effect of Pulsed Light treatment on β-lactoglobulin immunoreactivity

(2019) Janire Orcajo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

(2019) Haoxie Xu et al.   FOOD CHEMISTRY

Effect of thermal/pressure processing and simulated human digestion on the immunoreactivity of extractable peanut allergens

(2018) Simona L. Bavaro et al.   FOOD RESEARCH INTERNATIONAL

Ultrasonic Pretreatment Combined with Dry-State Glycation Reduced the Immunoglobulin E/Immunoglobulin G-Binding Ability of α-Lactalbumin Revealed by High-Resolution Mass Spectrometry

(2018) Jun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of allergenic additives in processed meat products

(2018) Anita Spychaj et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity

(2018) Kamel Eddine El Mecherfi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion

(2018) Elisabetta De Angelis et al.   Nutrients

Digestibility and antigenicity of β-lactoglobulin as affected by heat, pH and applied shear

(2017) Toheder Rahaman et al.   FOOD CHEMISTRY

Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates

(2017) Daniel Lozano-Ojalvo et al.   Innovative Food Science & Emerging Technologies

Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach

(2017) Laura Quintieri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Milk protein concentrates: opportunities and challenges

(2017) Ganga Sahay Meena et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of two different domestic boiling practices on the allergenicity of cow's milk proteins

(2017) Cristina Lamberti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Insight into the gastro-duodenal digestion resistance of soybean proteins and potential implications for residual immunogenicity

(2017) Elisabetta De Angelis et al.   Food & Function

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

(2017) Malgorzata Teodorowicz et al.   Nutrients

Effect of processing on conformational changes of food proteins related to allergenicity

(2016) Toheder Rahaman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?

(2015) Katrine Lindholm Bøgh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates

(2015) Qian Xu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Food processing and allergenicity

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

Effect of high pressure processing on the immunoreactivity of almond milk

(2014) Santosh Dhakal et al.   FOOD RESEARCH INTERNATIONAL

Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in anex vivomurine allergy model

(2014) Kamel-Eddine El Mecherfi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of heat treatment on milk and egg proteins allergenicity

(2014) Katherine A. Bloom et al.   PEDIATRIC ALLERGY AND IMMUNOLOGY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

In vitro digestibility of bovine β-casein with simulated and human oral and gastrointestinal fluids. Identification and IgE-reactivity of the resultant peptides

(2013) Sara Benedé et al.   FOOD CHEMISTRY

Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion

(2013) Michele S. Pinto et al.   FOOD RESEARCH INTERNATIONAL

In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin

(2012) Malleswara R. Peram et al.   JOURNAL OF DAIRY SCIENCE

A food matrix reduces digestion and absorption of food allergens in vivo

(2011) Veronique Schulten et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity

(2009) Anna Nowak-Wegrzyn et al.   Current Opinion in Allergy and Clinical Immunology

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

Analysis of the Peptide Profile of Milk and Its Changes during Thermal Treatment and Storage

(2008) Jasmin Meltretter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tolerance to extensively heated milk in children with cow's milk allergy

(2008) Anna Nowak-Wegrzyn et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY