The influence of composite enzymatic hydrolysis on the antigenicity of β-conglycinin in soy protein hydrolysates

Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis

(2016) Ezequiel R. Coscueta et al.   FOOD CHEMISTRY

Physicochemical Properties and ACE-I Inhibitory Activity of Protein Hydrolysates from a Non-Genetically Modified Soy Cultivar

(2016) Quyen Nguyen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

(2016) P. Meinlschmidt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic hydrolysis: A method in alleviating legume allergenicity

(2015) Ramkrashan Kasera et al.   FOOD AND CHEMICAL TOXICOLOGY

Allergenicity of an enzymatic hydrolysate of soybean 2S protein

(2014) Dongeun Sung et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins

(2013) Jing Shi et al.   INTERNATIONAL DAIRY JOURNAL

Separation of polyphenols and proteins from flaxseed hull extracts by coagulation and ultrafiltration

(2013) M. Loginov et al.   JOURNAL OF MEMBRANE SCIENCE

Comparative Study About Some Physical Properties, In vitro Digestibility and Immunoreactivity of Soybean Protein Isolate for Infant Formula

(2013) Huijing Li et al.   PLANT FOODS FOR HUMAN NUTRITION

Determination of beta-conglycinin in soybean and soybean products using a sandwich enzyme-linked immunosorbent assay

(2012) Wenjing Hei et al.   ANALYTICA CHIMICA ACTA

Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA

(2012) Tatiana Cucu et al.   FOOD CONTROL

Impact of Thermal Processing on Legume Allergens

(2012) Alok Kumar Verma et al.   PLANT FOODS FOR HUMAN NUTRITION

Heat and pressure treatments effects on peanut allergenicity

(2011) Beatriz Cabanillas et al.   FOOD CHEMISTRY

Effects of enzymatic hydrolysis on lentil allergenicity

(2010) Beatriz Cabanillas et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Soybean β-conglycinin constituent subunits: Isolation, solubility and amino acid composition

(2009) Heng-Guang Zheng et al.   FOOD RESEARCH INTERNATIONAL

Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin

(2009) Miryam Amigo-Benavent et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic Hydrolysis of Sweet Lupin, Chickpea, and Lentil 11S Globulins Decreases their Antigenic Activity

(2009) Silvia Elaine Sormus de Castro Pinto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

All Three Subunits of Soybean β-Conglycinin Are Potential Food Allergens

(2009) Hari B. Krishnan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzymatic preparation of immunomodulating hydrolysates from soy proteins

(2008) XiangZhen Kong et al.   BIORESOURCE TECHNOLOGY

Protein Quality, Antigenicity, and Antioxidant Activity of Soy-Based Foodstuffs

(2008) Miryam Amigo-Benavent et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

(2007) Y.-S. Song et al.   FOOD CHEMISTRY