The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model

Published 2016 View Full Article

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Title
The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model
Authors
Keywords
Aggregation, Basophil activation, Egg allergy, Food processing
Journal
FOOD CHEMISTRY
Volume 203, Issue -, Pages 136-144
Publisher
Elsevier BV
Online
2016-02-10
DOI
10.1016/j.foodchem.2016.02.054

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