Effect of high pressure-assisted crosslinking of ovalbumin and egg white by transglutaminase on their potential allergenicity

Published 2015 View Full Article

Authors

Keywords

Crosslinking, Transglutaminase, High pressure, Egg white, Ovalbumin, Digestibility, IgE-binding, IL-5, IL-13

Journal

Innovative Food Science & Emerging Technologies

Volume 29, Issue -, Pages 143-150

Publisher

Elsevier BV

Online

2015-04-10

DOI

10.1016/j.ifset.2015.03.017

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