Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

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

Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity

(2011) Kamel Eddine El Mecherfi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

(2011) Micaela Pescuma et al.   FOOD CHEMISTRY

Proteolysis by Lactobacillus fermentum IFO3956 isolated from Egyptian milk products decreases immuno-reactivity of αS1-casein

(2011) Shady El-Ghaish et al.   JOURNAL OF DAIRY RESEARCH

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

Reduced antigenicity ofβ-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

(2010) Guanhao Bu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate

(2009) Guanhao Bu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins

(2009) Milos Beran et al.   HIGH PRESSURE RESEARCH

Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

(2009) Guanhao Bu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides

(2008) Soichiro Nakamura et al.   FOOD CHEMISTRY

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

Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

(2008) F. Javier Izquierdo et al.   INTERNATIONAL DAIRY JOURNAL

Proteolytic Pattern, Antigenicity, and Serum Immunoglobulin E Binding of β-Lactoglobulin Hydrolysates Obtained by Pepsin and High-Pressure Treatments

(2008) R. Chicón et al.   JOURNAL OF DAIRY SCIENCE

Identification of Proteolytic Bacteria from Thai Traditional Fermented Foods and Their Allergenic Reducing Potentials

(2008) P. Phromraksa et al.   JOURNAL OF FOOD SCIENCE

Immunomodulating properties of a whey protein isolate, its enzymatic digest and peptide fractions

(2007) Diane Saint-Sauveur et al.   INTERNATIONAL DAIRY JOURNAL

Immunoreactivity and digestibility of high-pressure-treated whey proteins

(2007) Rosa Chicón et al.   INTERNATIONAL DAIRY JOURNAL