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Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain

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Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein

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

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

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

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Food Allergy: Recent Advances in Pathophysiology and Treatment

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