Impacts of glucosamine/oligochitosan glycation and cross-linking by transglutaminase on the structure andin vitroantigenicity of whey proteins

Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

(2014) Chun-Li Song et al.   FOOD CHEMISTRY

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

(2013) Ming Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Preparation of phosvitin–dextran conjugates under high temperature in a liquid system

(2013) Haiying Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase

(2013) Chun-Li Song et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of polymerization with transglutaminase on in vitro digestion and antigenicity of β-lactoglobulin

(2012) Mariana Battaglin Villas-Boas et al.   INTERNATIONAL DAIRY JOURNAL

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

Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product

(2011) Shu-Juan Jiang et al.   INTERNATIONAL DAIRY JOURNAL

Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and DigestibilityIn Vitroof the Modified Product

(2011) Shu-Juan Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Development of an IgY-based rocket-immunoelectrophoresis for identity monitoring of Pertussis vaccines

(2011) Walter Matheis et al.   JOURNAL OF IMMUNOLOGICAL METHODS

Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

(2011) Shady El-Ghaish et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of transglutaminase-induced polymerization in the presence of cysteine on β-lactoglobulin antigenicity

(2010) Mariana Battaglin Villas-Boas et al.   INTERNATIONAL DAIRY JOURNAL

Reducing the antigenicity of milk whey protein using acid proteinases from Monascus pilosus

(2010) P.L. Nilantha Lakshman et al.   PROCESS BIOCHEMISTRY

Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir

(2009) Barbara Wróblewska et al.   FOOD HYDROCOLLOIDS

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

Accidental allergic reactions in children allergic to cow's milk proteins

(2009) Teresa Boyano-Martínez et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase

(2008) Hai Zheng et al.   INTERNATIONAL DAIRY JOURNAL