Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

(2013) Chatrapati V.R.K. Tammineedi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin

(2011) Junzhen Zhong et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

(2011) Huijing Li et al.   FOOD CHEMISTRY

Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions

(2011) Jun-Jun Guan et al.   FOOD RESEARCH INTERNATIONAL

Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

(2011) Huijing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

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

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Thermal and Nonthermal Methods for Food Allergen Control

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

Effects of high pressure homogenization on rheological properties of flaxseed gum

(2010) Yong Wang et al.   CARBOHYDRATE POLYMERS

High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products

(2010) Elena Peñas et al.   FOOD CHEMISTRY

The natural history of soy allergy

(2010) Jessica H. Savage et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microwave irradiation under different pH conditions induced a decrease in β-lactoglobulin antigenicity

(2009) Hadria Grar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Transient analysis to design buffer capacity in dairy filling and packing production lines

(2009) Junwen Wang et al.   JOURNAL OF FOOD ENGINEERING

Thresholds for food allergens and their value to different stakeholders

(2008) R. W. R Crevel et al.   ALLERGY

Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment

(2008) Wei Liu et al.   Innovative Food Science & Emerging Technologies

Use of Soy Protein-Based Formulas in Infant Feeding

(2008) J. Bhatia et al.   PEDIATRICS

Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

(2007) Xian-Sheng Wang et al.   FOOD HYDROCOLLOIDS

Sonication of proteins causes formation of aggregates that resemble amyloid

(2004) Peter B. Stathopulos et al.   PROTEIN SCIENCE