Concepedia

Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model

Ping Tong, Shuguang Chen, Jinyan Gao, Xin Li, Zhihua Wu, Anshu Yang, Juanli Yuan, Hongbing Chen

Food and Chemical Toxicology · 2017 · 45 citations · 45 references

DOI

Concepts

References

45

Structure and properties of ovalbumin

James A. Huntington, Penelope E. Stein · Journal of Chromatography B Biomedical Sciences and Applications · 2001 · 379 citations

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The prevalence of allergy to egg: a population‐based study in young children

Merete Eggesbø, Grete Botten, R Halvorsen et al. · Allergy · 2001 · 291 citations

, , +17

Recent advances in egg protein functionality in the food system

Yoshinori Mine · World s Poultry Science Journal · 2002 · 175 citations

, , +17

Enzymatic cross-linking of proteins with tyrosinase

Claudia Thalmann, Thomas Lötzbeyer · European Food Research and Technology · 2002 · 125 citations

, , +12

Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.)

Urszula Gawlik‐Dziki, Urszula Złotek, Michał Świeca · Food Chemistry · 2007 · 117 citations

, , +14