Effect of combined treatment of hydrolysis and polymerization with transglutaminase on β-lactoglobulin antigenicity

Physicochemical properties and residual antigenicity of transglutaminase cross-linked sodium caseinate hydrolysates

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

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

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

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Enzymatic hydrolysis of rawhide using papain and neutrase

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Immunoreactivity and digestibility of high-pressure-treated whey proteins

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