Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Food and Agricultural Immunology

• Publication date

  2015-05-20

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1080/09540105.2015.1039496
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Optimisation of ultrasound-assisted extraction conditions for phenolic content and antioxidant activities of the alga Hormosira banksii using response surface methodology

  2017cited by this paper
• Optimisation of ultrasound-assisted extraction conditions for maximal recovery of active monacolins and removal of toxic citrinin from red yeast rice by a full factorial design coupled with response surface methodology.

  2015cited by this paper
• Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp

  2014cited by this paper
• Conformation affects the potential allergenicity of ovalbumin after heating and glycation

  2013cited by this paper
• Combined effect of glycation and sodium carbonate-bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin.

  2013cited by this paper
• Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing.

  2013cited by this paper
• Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion

  2013cited by this paper
• Human IgE binding and in vitro digestion of S-OVA.

  2012cited by this paper
• Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

  2011cited by this paper
• Impact of Maillard reaction on immunoreactivity and allergenicity of the hazelnut allergen Cor a 11.

  2011cited by this paper
• Human immunoglobulin E (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion.

  2011cited by this paper
• Prevalence of challenge-proven IgE-mediated food allergy using population-based sampling and predetermined challenge criteria in infants.

  2011cited by this paper
• Reduced antigenicity of β-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

  2010cited by this paper
• Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

  2009cited by this paper
• Optimization of lycopene extraction from tomato cell suspension culture by response surface methodology.

  2008cited by this paper
• The prevalence of food allergy: a meta-analysis.

  2007influential reference
• Effect of ph, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan

  2006cited by this paper
• The impact of food allergy on the daily activities of children and their families.

  2006cited by this paper
• Effect of maillard reaction on allergenicity of scallop tropomyosin.

  2005cited by this paper
• Allergenic proteins in soybean: processing and reduction of P34 allergenicity.

  2005cited by this paper
• Influence of the maillard reaction on the allergenicity of rAra h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin.

  2005cited by this paper
• Effect of Maillard reaction conditions on browning and antiradical activity of sugar-tuna stomach hydrolysate model system

  2005cited by this paper
• THE IMPACT OF CHILDHOOD FOOD ALLERGY ON QUALITY OF LIFE

  2003cited by this paper
• Heat‐induced denaturation and aggregation of ovalbumin at neutral pH described by irreversible first‐order kinetics

  2003cited by this paper
• The prevalence of allergy to egg: a population‐based study in young children

  2001cited by this paper
• N-terminal sequence in ovalbumin.

  1962cited by this paper

• From Lab to Table: Combating Shellfish Allergy through Processing Innovations and Bioactive Compounds

  2026cites this paper
• Allergenicity, assembly and applications of ovalbumin in egg white: a review

  2023cites this paper
• Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?

  2021cites this paper
• Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments

  2017cites this paper