Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity

A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text

Agriculture, Food Science, Nutritional Sciences +6

Food protein functionality: A comprehensive approach

E. Allen Foegeding, Jack Davis · Food Hydrocolloids · 2011 · 450 citations

Agriculture, Food Science, Nutritional Sciences +14

Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

Adam Macierzanka, Ana I. Sancho, E. N. Clare Mills et al. · Soft Matter · 2008 · 219 citations

Agriculture, Biochemistry, Food Science +17

Phospholipid Interactions Protect the Milk Allergen α-Lactalbumin from Proteolysis during in Vitro Digestion

F. Javier Moreno, Alan R. Mackie, E. N. Clare Mills · Journal of Agricultural and Food Chemistry · 2005 · 126 citations

Life Sciences, Biochemistry, Food Science +16

Peanut oleosins associated with severe peanut allergy—importance of lipophilic allergens for comprehensive allergy diagnostics

Christian Schwager, Skadi Kull, Jochen Behrends et al. · Journal of Allergy and Clinical Immunology · 2017 · 100 citations

Life Sciences, Food Science, Immunology +17