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Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review

Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1135-1151,17.

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1135-1151,17.DOI:10.26599/FSHW.2022.9250095

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review

Enning Zhou ¹Qiangqiang Li ¹Dan Zhu ²Gang Chen ³Liming Wu¹

作者信息

1. Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China
2. Department of Food Science,University of Otago,Dunedin 9016,New Zealand
3. School of Food and Health,Beijing Technology and Business University,Beijing 100048,China
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摘要

关键词

Food allergens/Protein structural characterization/Immunogenicity evaluation/Food processing modification

分类

轻工纺织

引用本文复制引用

Enning Zhou,Qiangqiang Li,Dan Zhu,Gang Chen,Liming Wu..Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review[J].Food Science and Human Wellness,2024,13(3):P.1135-1151,17.

基金项目

supported by the National Natural Science Foundation of China (32102605) （32102605）

the Agricultural Science and Technology Innovation Program under Grant (CAAS-ASTIP-2020IAR) （CAAS-ASTIP-2020IAR）

the Earmarked Fund for CARS (CARS-44)。（CARS-44）

Food Science and Human Wellness

ISSN：2097-0765

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