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

Hydrolysis under High Hydrostatic Pressure as a Means To Reduce the Binding of β-Lactoglobulin to Immunoglobulin E from Human Sera

(2016) R. CHICÓN et al.   JOURNAL OF FOOD PROTECTION

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

Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature

(2009) Jasim Ahmed et al.   JOURNAL OF FOOD ENGINEERING

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

Microwave-enhanced enzyme reaction for protein mapping by mass spectrometry: A new approach to protein digestion in minutes

(2002) Birendra N. Pramanik et al.   PROTEIN SCIENCE