研究论文
The effects of ultrasound-assisted glycation on the allergenicity and functional properties of peanut proteins
Yutong Huang, Jingguo Xu, Kuan Chen, Qian Li, Tao Wang, Tingting Luo, S.‐T. Jiang
Yangzhou University Westlake University
来源International Journal of Biological Macromolecules
年份2024
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学术脉络
学科主题
生物医学Food Allergy and Anaphylaxis Research
Microencapsulation and Drying Processes · Proteins in Food Systems
参考文献 49
The influence of glycosylation on the antigenicity, allergenicity, and structural properties of 11S-lactose conjugates
被引 52Guanhao Bu, Nan Zhang, Fusheng Chen · Food Research International · 2015
Impact of food processing on the structural and allergenic properties of food allergens
被引 221E. N. Clare Mills, Ana I. Sancho, Neil M. Rigby · Molecular Nutrition & Food Research · 2009
Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates
被引 232M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita · Food Hydrocolloids · 2013
此处列出前 3 条
引用本文 14
The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions
被引 8Xiaowen Pi, Zhenling Chen, Qingqing Cao · Trends in Food Science & Technology · 2025
Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior
被引 7Nannan Hu, Li-Xin You, Xinxin Han · Food Chemistry X · 2025
Effects of pressure cooker treatment-induced protein oxidation of cereals on human gut microbiota using an in vitro fermentation model
被引 5Keying Chu, Xiaojie Cui, Yuhui Yang · Food Research International · 2025
按被引量排序，此处列出前 3 条