Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates

Published 2017 View Full Article

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Title
Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates
Authors
Keywords
Cow's milk allergy, Whey proteins, Enzymatic hydrolysis, High-pressure, BALB/c mice, Anaphylaxis, Antibody production, T-cell activation
Journal
Innovative Food Science & Emerging Technologies
Volume 43, Issue -, Pages 154-162
Publisher
Elsevier BV
Online
2017-07-29
DOI
10.1016/j.ifset.2017.07.032

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