Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin

Effect of the structure and potential allergenicity of glycated tropomyosin, the shrimp allergen

(2022) Liangtao Lv et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization

(2022) Okon Johnson Esua et al.   FOOD CHEMISTRY

Subcellular damages of Colletotrichum asianum and inhibition of mango anthracnose by dielectric barrier discharge plasma

(2022) Yue Wu et al.   FOOD CHEMISTRY

Oxidative lesions and post‐treatment viability attenuation of listeria monocytogenes triggered by atmospheric non‐thermal plasma

(2022) Yuanyuan Pan et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evaluation of storage quality of vacuum-packaged silver Pomfret (Pampus argenteus) treated with combined ultrasound and plasma functionalized liquids hurdle technology

(2022) Okon Johnson Esua et al.   FOOD CHEMISTRY

Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit

(2021) Murtaza Ali et al.   FOOD CHEMISTRY

Effects of Combined Treatment of Plasma Activated Liquid and Ultrasound for Degradation of Chlorothalonil Fungicide Residues in Tomato

(2021) Murtaza Ali et al.   FOOD CHEMISTRY

Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer

(2021) Okon Johnson Esua et al.   ULTRASONICS SONOCHEMISTRY

An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications

(2021) Jun‐Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes

(2021) Zhi-Wei Liu et al.   FOOD CHEMISTRY

Modification of cellulose from sugarcane (Saccharum officinarum) bagasse pulp by cold plasma: Dissolution, structure and surface chemistry analysis

(2021) Hong Zhu et al.   FOOD CHEMISTRY

Effects of Dielectric Barrier Discharge Cold Plasma Treatments on Degradation of Anilazine Fungicide and Quality of Tomato ( Lycopersicon esculentum Mill) Juice

(2020) Murtaza Ali et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin

(2020) Tingting Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion

(2020) Yu-Han Jiang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inhibition of fruit softening by cold plasma treatments: affecting factors and applications

(2020) Ya-Wen Pan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Immunomodulatory Effect of Laccase/Caffeic Acid and Transglutaminase in Alleviating Shrimp Tropomyosin (Met e 1) Allergenicity

(2020) Ishfaq Ahmed et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins

(2020) Sing Wei Ng et al.   FOOD CHEMISTRY

Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp

(2020) Xin Dong et al.   Innovative Food Science & Emerging Technologies

Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

(2020) Carolina Varilla et al.   Foods

Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics

(2020) Qiaozhi Zhang et al.   JOURNAL OF FOOD SCIENCE

Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins

(2020) Xin Dong et al.   FOOD CHEMISTRY

Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment

(2020) Liangtao Lv et al.   FOOD RESEARCH INTERNATIONAL

Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances

(2019) Ya-Qi Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of extended period of boiling on allergic protein of flower tail shrimp Metapenaeus dobsoni

(2019) S.J. Laly et al.   INDIAN JOURNAL OF FISHERIES

Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet

(2019) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma

(2019) Yuanyuan Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp ( Exopalaemon modestus ) as affected by high intensity ultrasound

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis ) tropomyosin

(2018) Md Faisal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes

(2018) Linglin Fu et al.   FOOD CHEMISTRY

Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein

(2017) Hui Ji et al.   Food and Bioprocess Technology

Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin

(2017) Fangzhou Yuan et al.   FOOD CHEMISTRY

Effect of 4-hydroxy-2-nonenal treatment on the IgE binding capacity and structure of shrimp (Metapenaeus ensis) tropomyosin

(2016) Liangtao Lv et al.   FOOD CHEMISTRY

The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

(2016) P. Meinlschmidt et al.   Innovative Food Science & Emerging Technologies

Effect of malonaldehyde cross-linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL-2H3 cells

(2016) Yongna Song et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin

(2015) Yongna Song et al.   FOOD CHEMISTRY

Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum)

(2015) Haixin Lin et al.   FOOD CHEMISTRY

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

(2015) Annalisa Segat et al.   Innovative Food Science & Emerging Technologies

Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin

(2011) Ping Tong et al.   FOOD CHEMISTRY