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High‐intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.6157openalex-snapshot
Combined effect of glycation and sodium carbonate–bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin
inferredcites →https://doi.org/10.1002/jsfa.7029openalex-snapshot
Maintaining functional properties of shell eggs by ultrasound treatment
inferredcites →https://doi.org/10.1002/mnfr.201200179openalex-snapshot
Structural changes and allergenic properties of β‐lactoglobulin upon exposure to high‐intensity ultrasound
inferredcites →https://doi.org/10.1016/0003-9861(59)90090-6openalex-snapshot
Tissue sulfhydryl groups
inferredcites →https://doi.org/10.1016/j.fct.2015.03.005openalex-snapshot
Food processing and allergenicity
inferredcites →https://doi.org/10.1016/j.foodchem.2011.08.084openalex-snapshot
Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin
inferredcites →https://doi.org/10.1016/j.foodchem.2011.11.040openalex-snapshot
Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula
inferredcites →https://doi.org/10.1016/j.foodhyd.2012.08.001openalex-snapshot
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.02.009openalex-snapshot
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
inferredcites →https://doi.org/10.1016/j.foodres.2014.04.022openalex-snapshot
Effects of ultrasound on the structure and physical properties of black bean protein isolates
inferredcites →https://doi.org/10.1016/j.foodres.2015.10.015openalex-snapshot
Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides
inferredcites →https://doi.org/10.1016/j.jaci.2011.01.039openalex-snapshot
Prevalence of challenge-proven IgE-mediated food allergy using population-based sampling and predetermined challenge criteria in infants
inferredcites →https://doi.org/10.1016/j.jfoodeng.2011.08.018openalex-snapshot
Comparative study of high intensity ultrasound effects on food proteins functionality
inferredcites →https://doi.org/10.1016/j.lwt.2013.05.020openalex-snapshot
Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins
inferredcites →https://doi.org/10.1016/j.radphyschem.2006.06.010openalex-snapshot
Comparison of the changes of the antigenicities of a hen's egg albumin by a gamma and an electron beam irradiation
inferredcites →https://doi.org/10.1016/j.tifs.2016.01.001openalex-snapshot
Effect of processing on conformational changes of food proteins related to allergenicity
inferredcites →https://doi.org/10.1016/j.ultsonch.2005.07.006openalex-snapshot
Structural and functional changes in ultrasonicated bovine serum albumin solutions
inferredcites →https://doi.org/10.1016/j.ultsonch.2010.12.016openalex-snapshot
Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
inferredcites →https://doi.org/10.1016/j.ultsonch.2016.01.014openalex-snapshot
High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties
inferredcites →https://doi.org/10.1016/s0006-3495(98)77799-9openalex-snapshot
1-Anilino-8-Naphthalene Sulfonate Anion-Protein Binding Depends Primarily on Ion Pair Formation
inferredcites →https://doi.org/10.1016/s0378-4347(01)00108-6openalex-snapshot
Structure and properties of ovalbumin
inferredcites →https://doi.org/10.1021/acs.jpcb.5b00144openalex-snapshot
Disulfide-Bond Scrambling Promotes Amorphous Aggregates in Lysozyme and Bovine Serum Albumin
inferredcites →https://doi.org/10.1021/jf0112264openalex-snapshot
Comparative Studies on Antigenicity and Allergenicity of Native and Denatured Egg White Proteins
inferredcites →https://doi.org/10.1021/jf8023613openalex-snapshot
Changes in the Ovalbumin Proteolysis Profile by High Pressure and Its Effect on IgG and IgE Binding
inferredcites →https://doi.org/10.1021/jf9908796openalex-snapshot
Effects of Pulsed Electric Fields on Ovalbumin Solutions and Dialyzed Egg White
inferredcites →https://doi.org/10.1080/09540105.2015.1129602openalex-snapshot
Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula
inferredcites →https://doi.org/10.1080/10408398.2012.667849openalex-snapshot
Enhancement of Food Processes by Ultrasound: A Review
inferredcites →https://doi.org/10.1080/10408398.2012.736435openalex-snapshot
Effect of Processing Technologies on the Allergenicity of Food Products
inferredcites →https://doi.org/10.1110/ps.04831804openalex-snapshot
Sonication of proteins causes formation of aggregates that resemble amyloid
inferredcites →https://doi.org/10.1111/j.1432-1033.1981.tb05243.xopenalex-snapshot
The Complete Amino‐Acid Sequence of Hen Ovalbumin
inferredcites →https://doi.org/10.1159/000233846openalex-snapshot
Allergens in the White and Yolk of Hen’s Egg
inferredcites →https://doi.org/10.1186/s12948-015-0008-xopenalex-snapshot
Bilastine: new insight into antihistamine treatment
inferredcites →https://doi.org/10.1186/s12948-015-0033-9openalex-snapshot
Guidelines for the use and interpretation of diagnostic methods in adult food allergy
inferredcites →https://doi.org/10.1385/abab:111:1:55openalex-snapshot
An Integrated Process for Purification of Lysozyme, Ovalbumin, and Ovomucoid From Hen Egg White
inferredcites →https://doi.org/10.1590/s0103-50532009001000003openalex-snapshot
Effects of temperature and chromium (III) ion on the structure of bovine b-Lactoglobulin-A
inferredcites →https://doi.org/10.1631/jzus.2006.b0251openalex-snapshot
Effect of high intensity ultrasound on the allergenicity of shrimp
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4761184openalex-extracted
Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes
inferred← citeshttps://doi.org/10.1002/jsfa.13052openalex-snapshot
Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA–RES complexes
inferred← citeshttps://doi.org/10.1002/jsfa.13276openalex-snapshot
Effects of medicine food homologous materials on food allergy‐associated factors: intestinal oxidative stress, intestinal inflammation and Th2 immune response
inferred← citeshttps://doi.org/10.1002/jsfa.8890openalex-snapshot
Glycation of ovalbumin after high‐intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity
inferred← citeshttps://doi.org/10.1002/slct.202004827openalex-snapshot
Immobilization of Active Substances in Food Using Self‐Organized Patterned Porous Film via Breath Figure Approach
inferred← citeshttps://doi.org/10.1007/s00217-025-04923-7openalex-snapshot
Research progress on milk and egg allergens
inferred← citeshttps://doi.org/10.1007/s44463-025-00036-7openalex-snapshot
Novel food processing technologies to reduce egg allergenicity: a review from allergen digestion to IgE-mediated responses
inferred← citeshttps://doi.org/10.1016/b978-0-12-821233-2.00002-2openalex-snapshot
Pulsed Electric Fields in Sustainable Food
inferred← citeshttps://doi.org/10.1016/b978-0-12-823960-5.00084-6openalex-snapshot
(Bio)technological Approaches for Reducing Allergenicity of Food Ingredients
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104408openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.105576openalex-snapshot
Enzymatic hydrolysis-assisted magnetic beads adsorption for precise localization of IgE-linear epitopes in ovalbumin and the mechanism of reduced allergenicity after enzymatic hydrolysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127037openalex-snapshot
Mechanism of the effect of 2, 2′-azobis (2-amidinopropane) dihydrochloride simulated lipid oxidation on the IgG/IgE binding ability of ovalbumin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127939openalex-snapshot
Investigation of the effect of oxidation on the structure of β-lactoglobulin by high resolution mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130568openalex-snapshot
Processes for reducing egg allergenicity: Advances and different approaches
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133208openalex-snapshot
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135712openalex-snapshot
Extraction optimization and identification of four advanced glycation-end products inhibitors from lotus leaves and interaction mechanism analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136781openalex-snapshot
Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140559openalex-snapshot
Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146015openalex-snapshot
Modification of structural properties and potential allergenicity of ovalbumin induced by ultrasound treatment during in vitro digestion
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146518openalex-snapshot
Recent advances of high-intensity ultrasound on protein structure and quality: Allergenicity, physicochemical properties, functionality assessment and future perspective
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148627openalex-snapshot
Effect of high-voltage electrostatic field-assisted enzymatic co-processing on the allergenicity of ovalbumin and its mechanistic insights
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106822openalex-snapshot
Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111295openalex-snapshot
Insight into the mechanism of ultrasound-assisted cold plasma alleviated the allergenicity of peanut protein with improved functional properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114658openalex-snapshot
Changes of structure properties and potential allergenicity of ovalbumin under high hydrostatic pressures
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117424openalex-snapshot
Impact of ultrasound on food allergenicity: A review of current research and future perspective
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2020.07.223openalex-snapshot
Glycation of β-lactoglobulin combined by sonication pretreatment reduce its allergenic potential
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.127558openalex-snapshot
Physicochemical and functional characteristics of glycated collagen protein from giant salamander skin induced by ultrasound Maillard reaction
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.134687openalex-snapshot
Research progress in ultrasound and its assistance treatment to reduce food allergenicity: Mechanisms, influence factor, application and prospect
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.110862openalex-snapshot
Effects of fermentation with Bacillus natto on the allergenicity of peanut
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.110891openalex-snapshot
Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114868openalex-snapshot
Effect of interaction between catechin and glycated porcine hemoglobin on its antioxidant functional and structural properties
inferred← citeshttps://doi.org/10.1016/j.molliq.2021.116245openalex-snapshot
Simultaneous separation of egg white proteins using aqueous three-phase partitioning systems
inferred← citeshttps://doi.org/10.1016/j.seppur.2019.116019openalex-snapshot
Performance of tetraalkylammonium-based ionic liquids as constituents of aqueous biphasic systems in the extraction of ovalbumin and lysozyme
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2023.106355openalex-snapshot
Time-specific ultrasonic treatment of litchi thaumatin-like protein inhibits inflammatory response in RAW264.7 macrophages via NF-κB and MAPK transduction pathways
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c01233openalex-snapshot
Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c03911openalex-snapshot
Investigation of the Mechanism of 60Co Gamma-Ray Irradiation-Stimulated Oxidation Enhancing the Antigenicity of Ovalbumin by High-Resolution Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c04613openalex-snapshot
Mechanism of the Allergenicity Reduction of Ovalbumin by Microwave Pretreatment-Assisted Enzymolysis through Biological Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/acs.jafc.6c04110openalex-snapshot
Kiwifruit Allergy: Epidemiology, Allergenic Mechanisms, and Processing Strategies for Allergenicity Reduction
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b02842openalex-snapshot
Mechanism of Reduction in IgG and IgE Binding of β-Lactoglobulin Induced by Ultrasound Pretreatment Combined with Dry-State Glycation: A Study Using Conventional Spectrometry and High-Resolution Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b03920openalex-snapshot
Improved Antioxidant Activity and Glycation of α-Lactalbumin after Ultrasonic Pretreatment Revealed by High-Resolution Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b04165openalex-snapshot
The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.2c00282openalex-snapshot
Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties
inferred← citeshttps://doi.org/10.1039/c7fo01082fopenalex-snapshot
The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS
inferred← citeshttps://doi.org/10.1039/d0fo02980gopenalex-snapshot
A systematic assessment of structural heterogeneity and IgG/IgE-binding of ovalbumin
inferred← citeshttps://doi.org/10.1039/d1fo01867aopenalex-snapshot
Epitope mapping and the effects of various factors on the immunoreactivity of main allergens in egg white
inferred← citeshttps://doi.org/10.1039/d2fo03057hopenalex-snapshot
Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3
inferred← citeshttps://doi.org/10.1080/10408398.2023.2179969openalex-snapshot
Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application
inferred← citeshttps://doi.org/10.1080/10408398.2023.2202774openalex-snapshot
Allergenicity, assembly and applications of ovalbumin in egg white: a review
inferred← citeshttps://doi.org/10.1080/10942912.2017.1396479openalex-snapshot
Immunogenic and structural properties of ovalbumin treated by pulsed electric fields
inferred← citeshttps://doi.org/10.1080/10942912.2017.1397695openalex-snapshot
Structural and oxidative modifications, and antioxidant activity of β-lactoglobulin treated by ultraviolet light-C and ultrasound
inferred← citeshttps://doi.org/10.1080/10942912.2018.1424198openalex-snapshot
Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
inferred← citeshttps://doi.org/10.1080/87559129.2021.1980887openalex-snapshot
The Use of Novel Technologies in Egg Processing
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Minimization of Protein Allergenicity in Food Products Through Conventional and Novel Processes: A Comprehensive Review on Mechanisms, Detection, and Applications
inferred← citeshttps://doi.org/10.1093/ijfood/vvae043openalex-snapshot
Functional, structural, and physicochemical properties of spray-dried abalone ( Haliotis discus subsp. hannai Ino ) protein and hydrolysates with varying degrees of hydrolysis
inferred← citeshttps://doi.org/10.1111/1541-4337.13340openalex-snapshot
Animal‐derived food allergen: A review on the available crystal structure and new insights into structural epitope
inferred← citeshttps://doi.org/10.1111/1541-4337.70100openalex-snapshot
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
inferred← citeshttps://doi.org/10.1111/1750-3841.15360openalex-snapshot
Can food processing produce hypoallergenic egg?
inferred← citeshttps://doi.org/10.1111/ijfs.14428openalex-snapshot
Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates
inferred← citeshttps://doi.org/10.1111/jfbc.13017openalex-snapshot
Observation of the structural changes of α‐lactalbumin induced by ultrasonic prior to glycated modification
inferred← citeshttps://doi.org/10.1111/jfbc.13502openalex-snapshot
Improved antitumor activity and IgE/IgG–binding ability of α‐Lactalbumin/β‐lactoglobulin induced by ultrasonication prior to binding with oleic acid
inferred← citeshttps://doi.org/10.1111/jfpp.14934openalex-snapshot
Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin
inferred← citeshttps://doi.org/10.15671/hjbc.918700openalex-snapshot
PURIFICATION OF OVALBUMIN FROM EGG WHITE USING MOLECULAR IMPRINTED CRYOGELS
inferred← citeshttps://doi.org/10.3389/fnut.2022.932428openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/foods10112760openalex-snapshot
Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion
inferred← citeshttps://doi.org/10.3390/foods14050895openalex-snapshot
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Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin
inferred← citeshttps://doi.org/10.5958/0974-8180.2023.00025.9openalex-snapshot
Computer-aided design and evaluation of a multi-epitope vaccine for egg allergy
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