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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles
13天前
已完结
Lactic Acid Bacteria Application to Decrease Food Allergies
4个月前
已完结
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1’s immunoreactivity, physical-chemical properties and sensory attributes
4个月前
已完结
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1’s immunoreactivity, physical-chemical properties and sensory attributes
4个月前
已完结
Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
5个月前
已完结
Food Allergens and Methods for Producing Hypoallergenic Foods
5个月前
已完结
Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity
5个月前
已完结
A Review of the Effect of Enzymatic Modification on the Allergenicity of Food Proteins
5个月前
已完结
Enzymatic crosslinking and food allergenicity: A comprehensive review
5个月前
已完结
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