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Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes
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inferredcites →https://doi.org/10.1002/jsfa.4318openalex-extracted
High‐pressure microfluidisation‐induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut
inferredcites →https://doi.org/10.1002/jsfa.8017openalex-extracted
Effect of acid treatment on allergenicity of peanut and egg
inferredcites →https://doi.org/10.1002/jsfa.8095openalex-extracted
High‐intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin
inferredcites →https://doi.org/10.1007/s11947-019-02382-zopenalex-extracted
Effect of High Hydrostatic Pressure (HHP) Processing on Immunoreactivity and Spatial Structure of Peanut Major Allergen Ara h 1
inferredcites →https://doi.org/10.1016/j.fbio.2023.102883openalex-extracted
Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
inferredcites →https://doi.org/10.1016/j.fbio.2023.102928openalex-extracted
Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles
inferredcites →https://doi.org/10.1016/j.foodchem.2013.03.049openalex-extracted
Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130569openalex-extracted
Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133208openalex-extracted
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136117openalex-extracted
Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136725openalex-extracted
Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction
inferredcites →https://doi.org/10.1016/j.foodhyd.2012.05.011openalex-extracted
Effect of concentration and incubation temperature on the acid induced aggregation of soymilk
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108252openalex-extracted
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.fshw.2022.09.010openalex-extracted
Effects of anti-CD4 antibody treatment on calcium ions influx in peanut-sensitized C3H/HeJ mice
inferredcites →https://doi.org/10.1016/j.jfca.2023.105777openalex-extracted
Study on the flavor of brown milk fermented by Lactobacillus paracasei K56 in different strain states
inferredcites →https://doi.org/10.1016/j.jff.2018.12.035openalex-extracted
Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu
inferredcites →https://doi.org/10.1016/j.lwt.2018.09.034openalex-extracted
Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
inferredcites →https://doi.org/10.1016/j.lwt.2021.110862openalex-extracted
Effects of fermentation with Bacillus natto on the allergenicity of peanut
inferredcites →https://doi.org/10.1016/j.procbio.2022.07.018openalex-extracted
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
inferredcites →https://doi.org/10.1016/j.tifs.2019.09.014openalex-extracted
Research progress in peanut allergens and their allergenicity reduction
inferredcites →https://doi.org/10.1111/j.1365-2222.2011.03830.xopenalex-extracted
Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays
inferredcites →https://doi.org/10.1111/j.1398-9995.2010.02532.xopenalex-extracted
Ara h 2: crystal structure and IgE binding distinguish two subpopulations of peanut allergic patients by epitope diversity
inferredcites →https://doi.org/10.1111/jfpp.15092openalex-extracted
Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt
inferredcites →https://doi.org/10.1159/000351920openalex-extracted
Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts
inferredcites →https://doi.org/10.3168/jds.2021-21733openalex-extracted
Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage
inferredcites →https://doi.org/10.4049/jimmunol.169.2.882openalex-extracted
Protein Structure Plays a Critical Role in Peanut Allergen Stability and May Determine Immunodominant IgE-Binding Epitopes
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