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Keyword [antigenicity]
Result: 1 - 20 | Page: 1 of 2
1. Study On Reducing Immunogenicity Of Bovine Milk β-lactoglobulin By Conjugation With Saccharides
2. Studies On Production Technologies For Low Antigenicity CPP And Its Functional Properties
3. Study On Uricase Modification With PEG-PSA Block Co-polymer
4. Effects Of Dynamic High Pressure Microfluidization Combining With Glycation On Antigenicity, Functional Properties And Structural Changes Of β-lactoglobulin
5. Conformational Changes Of β-Lactoglobulin Induced By Dynamic High Pressure Microfluidization In Relation With Antigenicity
6. Development On The Liquid Infant Formula Milk And Researching On Its Characters
7. Effects Of Different Processing Methods On Antigenicity Of Ovalbumin In Hen’s Egg White
8. Purification And Characterization Of Parvalbumin Isotypes And Effect Of Processing Methods On The Main Allergen Of Grass Carp
9. Research On Glycation Modification To Soybean Protein Antigenicity
10. Effects Of Different Processing Ways On The Antigenicity And Allergenicity Of Main Bovine Milk Proteins
11. The Preparation Of Low Antigenic Whey Protein By Enzyme And Flavor Improvement
12. Transglutaminase-mediated Modification Of Glycinin:Effects On Its Structure,Digestibility And Potential Allergenicity
13. The Effect Of Processing Treatment On The Antigenicity Of β-conglycinin And The Location Of Damaged Antigen Epitopes Of Gly M Bd 60K
14. Localization Of Epitopes Impairing Antigenicity Of β-conglycinin α’ Subunit
15. Identification Of Bovine And Goat Milk Casein Antigen Epitopes And Effects Of Heat Treatment On Their Antigenicity
16. Study On Mono-PEGylated Of β-lactoglobulin By PEG-aldehyde And The Plant Design Of Infant Formula Milk Powders With Output 10 Tons Per Shift
17. Structural Analysis And Allergenicity Assessment Of 7S Globulin Treated With Ultrasonic Assisted Deglycosylation
18. Effects Of Dynamic High Pressure Microfluidization On The Formation Mechanism,Antigenicity,and Functional Properties Of β-lactoglobulin/Fatty Acidc Omplexes
19. Study On Preparation Of Soybean Meal With Low Antigenicity By Fermentation Assisted Enzymatic Hydrolysis
20. Effect Of Site Specific PEGylation Of β-lactoglobulin At Glutamine Residues On Its Antigenicity
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