Effects of heating and glycation of beta-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients. | J Agric Food Chem;57(11): 4974-82, 2009 Jun 10. | MEDLINE

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Effects of heating and glycation of beta-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients.

Taheri-Kafrani, Asghar; Gaudin, Jean-Charles; Rabesona, Hanitra; Nioi, Claudia; Agarwal, Deepesh; Drouet, Martine; Chobert, Jean-Marc; Bordbar, Abdol-Khalegh; Haertle, Thomas.

Affiliation

Taheri-Kafrani A; UR 1268 Biopolymeres Interactions Assemblages, INRA, Nantes, France.

J Agric Food Chem ; 57(11): 4974-82, 2009 Jun 10.

Article in En | MEDLINE | ID: mdl-19489627

Subject(s)

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Immunoglobulin E / Milk Hypersensitivity / Lactoglobulins Limits: Animals / Humans Language: En Journal: J Agric Food Chem Year: 2009 Document type: Article Affiliation country: Country of publication:

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Immunoglobulin E / Milk Hypersensitivity / Lactoglobulins Limits: Animals / Humans Language: En Journal: J Agric Food Chem Year: 2009 Document type: Article Affiliation country: Country of publication: