Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

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(2017)   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures

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Aggregation of egg white proteins with pulsed electric fields and thermal processes

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Food processing and allergenicity

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Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system

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Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties

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Pulsed electric field processing of egg products: a review

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Influence of Pulsed Electric Field onEscherichia coliandSaccharomyces cerevisiae

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Effects of pulsed electric fields processing on stability of egg white proteins

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Conformation affects the potential allergenicity of ovalbumin after heating and glycation

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Review: Pulsed Electric Fields Processing of Protein-Based Foods

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Influence of Pulsed Electric Field and Thermal Treatments on the Quality of Blueberry Juice

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Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

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Aggregation and conformational changes of bovine β-lactoglobulin subjected to dynamic high-pressure microfluidization in relation to antigenicity

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The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed Mutagenesis

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

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Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin

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Effects of temperature and chromium (III) ion on the structure of bovine b-Lactoglobulin-A

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Pulsed Electric Field-Induced Structural Modification of Whey Protein Isolate

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Investigation of the Protein−Protein Aggregation of Egg White Proteins under Pulsed Electric Fields

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The effect of pulsed electric fields on the inactivation and structure of lysozyme

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Effect of high-intensity pulsed electric fields on the activity, conformation and self-aggregation of pepsin

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Changes in the Ovalbumin Proteolysis Profile by High Pressure and Its Effect on IgG and IgE Binding

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