Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations

Published 2016 View Full Article

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Title
Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations
Authors
Keywords
High hydrostatic pressure, UV-C, Far-IR, NMR, α-Casein, Protein structure, Allergenicity
Journal
FOOD CHEMISTRY
Volume 204, Issue -, Pages 46-55
Publisher
Elsevier BV
Online
2016-02-19
DOI
10.1016/j.foodchem.2016.02.113

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