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Heat-Induced Changes in Epitopes and Ige Binding Capacity of Soybean Proteins

https://doi.org/10.2139/ssrn.4201624

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Outgoing claims: the papers this work cites, builds on, or argues with.

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C-Terminal 23�kDa polypeptide of soybean Gly�m�Bd 28�K is a potential allergen

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Food allergy as a biological food quality control system

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Prediction and characterization of the linear IgE epitopes for the major soybean allergen β-conglycinin using immunoinformatics tools

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Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods

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Major shrimp allergen peptidomics signatures and potential biomarkers of heat processing

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Location of destroyed antigenic sites of Gly m Bd 60 K after three processing technologies

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Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity

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Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

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Identification of an IgE epitope of soybean allergen Gly m Bd 60K

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Effects of fermentation with Bacillus natto on the allergenicity of peanut

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Effects of thermal sterilization on the allergenicity of soybeans

inferredcites →https://doi.org/10.1016/j.procbio.2011.11.005openalex-extracted

Development of a competitive ELISA for the detection of soybean α subunit of β-conglycinin

inferredcites →https://doi.org/10.1016/j.tifs.2018.01.007openalex-extracted

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

inferredcites →https://doi.org/10.1016/j.tifs.2021.10.006openalex-extracted

Effect of processing on soybean allergens and their allergenicity

inferredcites →https://doi.org/10.1021/acs.jafc.9b05140openalex-extracted

Simulations of Temperature and Pressure Unfolding in Soy Allergen Gly m 4 Using Molecular Modeling

inferredcites →https://doi.org/10.1021/jf001186oopenalex-extracted

Association of End-Product Adducts with Increased IgE Binding of Roasted Peanuts

inferredcites →https://doi.org/10.1080/09168451.2018.1456319openalex-extracted

Worm wounding increases levels of pollen-related food allergens in soybean (Glycine max)

inferredcites →https://doi.org/10.1080/10408398.2011.613534openalex-extracted

Advances of Research on Glycinin and β-Conglycinin: A Review of Two Major Soybean Allergenic Proteins

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Review of conventional and novel food processing methods on food allergens

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Food irradiation: a promising technology to produce hypoallergenic food with high quality

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Recent advances in alleviating food allergenicity through fermentation

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Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches

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