Glycation of ovalbumin after high-intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation

(2016) Yuan Chen et al.   FOOD RESEARCH INTERNATIONAL

High-intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin

(2016) Wen-Hua Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food processing and allergenicity

(2015) Kitty C.M. Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Mass Spectrometry and Two-Dimensional Electrophoresis To Characterize the Glycosylation of Hen Egg White Ovomacroglobulin

(2015) Fang Geng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Immunotherapy: a new horizon for egg allergy?

(2014) Andrea D Praticò et al.   Expert Review of Clinical Immunology

Improved Glycation after Ultrasonic Pretreatment Revealed by High-Performance Liquid Chromatography–Linear Ion Trap/Orbitrap High-Resolution Mass Spectrometry

(2014) Qiuting Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

(2014) Monika Heilmann et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Antigenicity and conformational changes of β-lactoglobulin by dynamic high pressure microfluidization combining with glycation treatment

(2014) Junzhen Zhong et al.   JOURNAL OF DAIRY SCIENCE

Conformation affects the potential allergenicity of ovalbumin after heating and glycation

(2013) X.J. Ma et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

(2013) Qiu-Ting Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Glycation of α-lactalbumin with different size saccharides: Effect on protein structure and antigenicity

(2013) Ming Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin

(2013) Lei Lv et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state

(2013) Zong-cai Tu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Combined effect of glycation and sodium carbonate-bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin

(2013) Xiao-juan Ma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions

(2012) Dragana Stanic-Vucinic et al.   FOOD CHEMISTRY

Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

(2012) Xiaoqin Huang et al.   FOOD RESEARCH INTERNATIONAL

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

(2011) Zheng Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

(2011) Yazheng Liu et al.   FOOD RESEARCH INTERNATIONAL

Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

(2011) Rodrigo Jiménez-Saiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ultrasound intensities on a glycin-maltose model system - a means of promoting Maillard reaction

(2010) Yong-Guang Guan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

(2009) Yong-Guang Guan et al.   Food and Bioprocess Technology

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: Role of macrophage scavenger receptor class A type I and II

(2009) Anne Ilchmann et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods

(2008) Marta Corzo-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Ivan López-Expósito et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

(2007) Muthupandian Ashokkumar et al.   Innovative Food Science & Emerging Technologies