Concepedia

High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity

Pia Meinlschmidt, V. Brode, Robert Sevenich, Elke Ueberham, Ute Schweiggert‐Weisz, Jörg Lehmann, Cornelia Rauh, Dietrich Knorr, Peter Eisner

Innovative Food Science & Emerging Technologies · 2016 · 62 citations · 35 references

DOI

Concepts

References

35

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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MaxQuant enables high peptide identification rates, individualized p.p.b.-range mass accuracies and proteome-wide protein quantification

Jürgen Cox, Matthias Mann · Nature Biotechnology · 2008 · 15.7K citations

, , +15

Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations

, , +14

A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

C.V. Morr, Bruce German, J.E. Kinsella et al. · Journal of Food Science · 1985 · 503 citations

, , +17

Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy

Thomas Holzhauser, Olga Wackermann, Barbara Ballmer‐Weber et al. · Journal of Allergy and Clinical Immunology · 2008 · 308 citations · Full text

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