Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds

Effect of combined treatment of hydrolysis and polymerization with transglutaminase on β-lactoglobulin antigenicity

(2012) Isabele Serimarco Sabadin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Purification and Characterization of a Novel ~18 kDa Antioxidant Protein from Ginkgo biloba Seeds

(2012) Hao Zhou et al.   MOLECULES

Identification and Purification of an Allergic Glycoprotein from Ginkgo biloba Kernel

(2011) Jian-ting YANG et al.   Agricultural Sciences in China

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

Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

(2011) Xinhong Dong et al.   Innovative Food Science & Emerging Technologies

Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing

(2011) M. Toldrà et al.   Innovative Food Science & Emerging Technologies

Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

(2010) Qianchun Deng et al.   FOOD CHEMISTRY

Effects of enzymatic hydrolysis on lentil allergenicity

(2010) Beatriz Cabanillas et al.   MOLECULAR NUTRITION & FOOD RESEARCH

High pressure enhancement of enzymes: A review

(2009) Michael J. Eisenmenger et al.   ENZYME AND MICROBIAL TECHNOLOGY

Purification and characterization of an antioxidant protein from Ginkgo biloba seeds

(2009) Wen Huang et al.   FOOD RESEARCH INTERNATIONAL

Impact of food processing on the structural and allergenic properties of food allergens

(2009) E. N. Clare Mills et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage

(2008) J. Pereda et al.   FOOD CHEMISTRY

Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure

(2008) Rosa Chicón et al.   FOOD HYDROCOLLOIDS

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

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