The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS

Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin

(2017) Xuanyi Meng et al.   FOOD CHEMISTRY

The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry

(2017) Yuan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Comparative study on the effects of nystose and fructofuranosyl nystose in the glycation reaction on the antigenicity and conformation of β-lactoglobulin

(2015) Junzhen Zhong et al.   FOOD CHEMISTRY

β-Lactoglobulin mutant Lys69Asn has attenuated IgE and increased retinol binding activity

(2015) Asghar Taheri-Kafrani et al.   JOURNAL OF BIOTECHNOLOGY

Pulsed electric field processing of egg products: a review

(2015) K. Yogesh   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification and characterization of the antigenic site (epitope) on bovineβ-lactoglobulin: common residues in linear and conformational epitopes

(2015) Xin Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enhancing the Quality of H/D Exchange Measurements with Mass Spectrometry Detection in Disulfide-Rich Proteins Using Electron Capture Dissociation

(2014) Cedric E. Bobst et al.   ANALYTICAL CHEMISTRY

Cow’s milk allergy: evidence-based diagnosis and management for the practitioner

(2014) Carlos Lifschitz et al.   EUROPEAN JOURNAL OF PEDIATRICS

Mapping of IgE epitopes in in vitro gastroduodenal digests of β-lactoglobulin produced with human and simulated fluids

(2014) Sara Benedé et al.   FOOD RESEARCH INTERNATIONAL

Structural and functional characteristics of bovine milk protein glycosylation

(2014) N. O'Riordan et al.   GLYCOBIOLOGY

Influence of Pulsed Electric Field onEscherichia coliandSaccharomyces cerevisiae

(2014) Xiaoyun Tao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Effect of heat treatment on milk and egg proteins allergenicity

(2014) Katherine A. Bloom et al.   PEDIATRIC ALLERGY AND IMMUNOLOGY

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

Review: Pulsed Electric Fields Processing of Protein-Based Foods

(2013) Wei Zhao et al.   Food and Bioprocess Technology

Increase of Ovalbumin Glycation by the Maillard Reaction after Disruption of the Disulfide Bridge Evaluated by Liquid Chromatography and High Resolution Mass Spectrometry

(2013) Xiaoqin Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

(2012) J.Z. Zhong et al.   JOURNAL OF DAIRY SCIENCE

In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert

(2012) I. López-Expósito et al.   JOURNAL OF DAIRY SCIENCE

Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound

(2012) Dragana Stanic-Vucinic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Bound Fatty Acids Modulate the Sensitivity of Bovine β-Lactoglobulin to Chemical and Physical Denaturation

(2011) Alberto Barbiroli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) Wei Zhao et al.   Food and Bioprocess Technology

Effects of Heating and Glycation of β-Lactoglobulin on Its Recognition by IgE of Sera from Cow Milk Allergy Patients

(2009) Asghar Taheri-Kafrani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY