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Zhang J, Matsuura H, Shirakashi R. A method for measuring dielectric relaxation of water by
NIR
spectroscopy: Applicability and application to measurement of water diffusion coefficient. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
- Junkai Zhang
- Institute of Industrial Science The University of Tokyo 4‐6‐1 Komaba, Meguro City Tokyo 153‐8505 Japan
| | - Hiroaki Matsuura
- Institute of Industrial Science The University of Tokyo 4‐6‐1 Komaba, Meguro City Tokyo 153‐8505 Japan
| | - Ryo Shirakashi
- Institute of Industrial Science The University of Tokyo 4‐6‐1 Komaba, Meguro City Tokyo 153‐8505 Japan
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2
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Chen D, Zhu X, Ilavsky J, Whitmer T, Hatzakis E, Jones OG, Campanella OH. Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions. Biomacromolecules 2021; 22:1001-1014. [PMID: 33494594 DOI: 10.1021/acs.biomac.0c01753] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Polyphenols are well-known native cross-linkers and gel strengthening agents for many animal proteins. However, their role in modifying plant protein gels remains unclear. In this study, multiple techniques were applied to unravel the influence of green tea polyphenols (GTP) on pea protein gels and the underlying mechanisms. We found that the elasticity and viscosity of pea protein gels decreased with increased GTP. The protein backbone became less rigid when GTP was present based on shortened T1ρH in relaxation solid-state NMR measurements. Electron microscopy and small-angle X-ray scattering showed that gels weakened by GTP possessed disrupted networks with the presence of large protein aggregates. Solvent extraction and molecular dynamic simulation revealed a reduction in hydrophobic interactions and hydrogen bonds among proteins in gels containing GTP. The current findings may be applicable to other plant proteins for greater control of gel structures in the presence of polyphenols, expanding their utilization in food and biomedical applications.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Xiao Zhu
- Research Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907, United States
| | - Jan Ilavsky
- X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States
| | - Tanya Whitmer
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Owen G Jones
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, Indiana 47907, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
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3
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Cornet SHV, van der Goot AJ, van der Sman RGM. Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels. Curr Res Food Sci 2020; 3:134-145. [PMID: 32914129 PMCID: PMC7473356 DOI: 10.1016/j.crfs.2020.03.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of single-phase gels of respectively soy protein and gluten by applying Flory-Rehner theory. This enabled us to describe the WHC of more the complex mixed gels. The WHC of mixed soy protein - gluten gels is shown not to be a linear combination of their constituents. At high volume fractions, soy forms a continuous network and swells similarly to pure soy without being hindered by gluten. However, increasing gluten content leads to a gradual decrease in soy swelling. This is due to the mechanical interaction between soy and gluten. We propose that gluten-rich gels have a continuous gluten network that entraps soy and hinders its swelling. The elastic moduli of the gluten network were extracted from WHC data, and are in reasonable agreement with experimentally determined moduli. A better understanding of the effect of mixed gel composition on WHC is valuable for the development of the next generation meat analogues.
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Affiliation(s)
- Steven H V Cornet
- Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Ruud G M van der Sman
- Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
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4
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Kutzli I, Gibis M, Baier SK, Weiss J. Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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5
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Wood K, Mata JP, Garvey CJ, Wu CM, Hamilton WA, Abbeywick P, Bartlett D, Bartsch F, Baxter P, Booth N, Brown W, Christoforidis J, Clowes D, d'Adam T, Darmann F, Deura M, Harrison S, Hauser N, Horton G, Federici D, Franceschini F, Hanson P, Imamovic E, Imperia P, Jones M, Kennedy S, Kim S, Lam T, Lee WT, Lesha M, Mannicke D, Noakes T, Olsen SR, Osborn JC, Penny D, Perry M, Pullen SA, Robinson RA, Schulz JC, Xiong N, Gilbert EP. QUOKKA, the pinhole small-angle neutron scattering instrument at the OPAL Research Reactor, Australia: design, performance, operation and scientific highlights. J Appl Crystallogr 2018. [DOI: 10.1107/s1600576718002534] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
QUOKKA is a 40 m pinhole small-angle neutron scattering instrument in routine user operation at the OPAL research reactor at the Australian Nuclear Science and Technology Organisation. Operating with a neutron velocity selector enabling variable wavelength, QUOKKA has an adjustable collimation system providing source–sample distances of up to 20 m. Following the large-area sample position, a two-dimensional 1 m2position-sensitive detector measures neutrons scattered from the sample over a secondary flight path of up to 20 m. Also offering incident beam polarization and analysis capability as well as lens focusing optics, QUOKKA has been designed as a general purpose SANS instrument to conduct research across a broad range of scientific disciplines, from structural biology to magnetism. As it has recently generated its first 100 publications through serving the needs of the domestic and international user communities, it is timely to detail a description of its as-built design, performance and operation as well as its scientific highlights. Scientific examples presented here reflect the Australian context, as do the industrial applications, many combined with innovative and unique sample environments.
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6
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Zhao Y, He M, Zhao L, Wang S, Li Y, Gan L, Li M, Xu L, Chang PR, Anderson DP, Chen Y. Epichlorohydrin-Cross-linked Hydroxyethyl Cellulose/Soy Protein Isolate Composite Films as Biocompatible and Biodegradable Implants for Tissue Engineering. ACS APPLIED MATERIALS & INTERFACES 2016; 8:2781-95. [PMID: 26741400 DOI: 10.1021/acsami.5b11152] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
A series of epichlorohydrin-cross-linked hydroxyethyl cellulose/soy protein isolate composite films (EHSF) was fabricated from hydroxyethyl cellulose (HEC) and soy protein isolate (SPI) using a process involving blending, cross-linking, solution casting, and evaporation. The films were characterized with FTIR, solid-state (13)C NMR, UV-vis spectroscopy, and mechanical testing. The results indicated that cross-linking interactions occurred in the inter- and intramolecules of HEC and SPI during the fabrication process. The EHSF films exhibited homogeneous structure and relative high light transmittance, indicating there was a certain degree of miscibility between HEC and SPI. The EHSF films exhibited a relative high mechanical strength in humid state and an adjustable water uptake ratio and moisture absorption ratio. Cytocompatibility, hemocompatibility and biodegradability were evaluated by a series of in vitro and in vivo experiments. These results showed that the EHSF films had good biocompatibility, hemocompatibility, and anticoagulant effect. Furthermore, EHSF films could be degraded in vitro and in vivo, and the degradation rate could be controlled by adjusting the SPI content. Hence, EHSF films might have a great potential for use in the biomedical field.
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Affiliation(s)
- Yanteng Zhao
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
| | - Meng He
- School of Materials Engineering, Yancheng Institute of Technology , Yancheng, Jiangsu 224051, China
| | - Lei Zhao
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
| | - Shiqun Wang
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
| | - Yinping Li
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
| | - Li Gan
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
| | - Mingming Li
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
| | - Li Xu
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
| | - Peter R Chang
- Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada , 107 Science Place, Saskatoon, Saskatchewan S7N 0X2, Canada
| | - Debbie P Anderson
- Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada , 107 Science Place, Saskatoon, Saskatchewan S7N 0X2, Canada
| | - Yun Chen
- Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University , Wuhan 430071, China
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7
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Savadkoohi S, Bannikova A, Mantri N, Kasapis S. Structural modification in condensed soy glycinin systems following application of high pressure. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2014.07.028] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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8
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Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Long G, Ji Y, Pan H, Sun Z, Li Y, Qin G. Characterization of Thermal Denaturation Structure and Morphology of Soy Glycinin by FTIR and SEM. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.908206] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Ma L, Yang Y, Yao J, Shao Z, Huang Y, Chen X. Selective chemical modification of soy protein for a tough and applicable plant protein-based material. J Mater Chem B 2015; 3:5241-5248. [DOI: 10.1039/c5tb00523j] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A tough, stable, and antimicrobial soy protein film is obtained from the slight chemical modification on the polypeptide chain, which broadens the application area of such a cheap, abundant and sustainable natural material.
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Affiliation(s)
- Li Ma
- State Key Laboratory of Molecular Engineering of Polymers
- Collaborative Innovation Center of Polymers and Polymer Composite Materials
- Department of Macromolecular Science
- Laboratory of Advanced Materials
- Fudan University
| | - Yuhong Yang
- Research Centre for Analysis and Measurement
- Fudan University
- Shanghai 200433
- People's Republic of China
| | - Jinrong Yao
- State Key Laboratory of Molecular Engineering of Polymers
- Collaborative Innovation Center of Polymers and Polymer Composite Materials
- Department of Macromolecular Science
- Laboratory of Advanced Materials
- Fudan University
| | - Zhengzhong Shao
- State Key Laboratory of Molecular Engineering of Polymers
- Collaborative Innovation Center of Polymers and Polymer Composite Materials
- Department of Macromolecular Science
- Laboratory of Advanced Materials
- Fudan University
| | - Yufang Huang
- Department of Materials Science
- Fudan University
- Shanghai 200433
- People's Republic of China
| | - Xin Chen
- State Key Laboratory of Molecular Engineering of Polymers
- Collaborative Innovation Center of Polymers and Polymer Composite Materials
- Department of Macromolecular Science
- Laboratory of Advanced Materials
- Fudan University
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11
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Aghanouri A, Shoemaker CF, Sun G. Characterization of Conformational Structures of Plant Proteins in Solutions. Ind Eng Chem Res 2014. [DOI: 10.1021/ie5032502] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abolfazl Aghanouri
- Division of Textiles and Clothing, ‡Department of Food Science and Technology, University of California, Davis, California 95616, United States
| | - Charles F. Shoemaker
- Division of Textiles and Clothing, ‡Department of Food Science and Technology, University of California, Davis, California 95616, United States
| | - Gang Sun
- Division of Textiles and Clothing, ‡Department of Food Science and Technology, University of California, Davis, California 95616, United States
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12
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Ma L, Yang Y, Yao J, Shao Z, Chen X. Robust soy protein films obtained by slight chemical modification of polypeptide chains. Polym Chem 2013. [DOI: 10.1039/c3py00557g] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Molecular modelling for investigating structure–function relationships of soy glycinin. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.06.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Boatright WL, Lei Q, Jahan MS. Effect of moisture, lipids, and select amino acid blocking agents on the formation and stability of metastable radicals in powdered soy proteins. J Food Sci 2012; 77:C620-6. [PMID: 22625876 DOI: 10.1111/j.1750-3841.2012.02722.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
UNLABELLED Incremental increases in the moisture content of powdered soy protein products from 4.4% to 13.4% produced an inverse effect on the ability of soy proteins to maintain metastable free radicals. The corresponding reduction in electron paramagnetic resonance signal was not due to dielectric loss in the range of moisture contents examined. Subsequent evaluations of various treatments were conducted after drying soy proteins with molecular sieve to a water activity below 0.085 in order to minimize the influence from variations in moisture. Isolated soy protein (ISP) samples, prepared with "defatted flour" that had been further extracted with chloroform/methanol (2: 1), had a 96% reduction in total lipids compared to the control ISP samples. The initial rate of radical accumulation in the "reduced-lipid" ISP for the first 3 wk was not significantly different from the initial rate of radical increases in the control ISP. After 3 wk, radical accumulation in the "reduced-lipid" ISP continued to increase, but at a rate that was less than the control. These findings indicate that the initial reactions contributing to the formation of metastable radicals in the powdered ISP are not strongly dependent on associated lipids. Blocking sulfhydryl groups during ISP preparation with N-ethylmaleimide did not significantly slow the rate of radical accumulation compared to the control ISP. Blocking arginine residues in ISP samples with phenylglyoxal caused an increased rate of radical accumulation for the first 4 wk. PRACTICAL APPLICATION Levels of metastable radicals in powdered soy protein products typically range from 10 to 100 times greater than the free radicals in other food protein sources. This current research examines various compositional and treatment parameters that might be used to minimize the content of free radicals in foods containing soy proteins.
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Affiliation(s)
- W L Boatright
- Dept. of Animal and Food Sciences, Univ of Kentucky, 412 WP Garrigus Building, Lexington, KY 40546-0215, USA.
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15
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Huson MG, Strounina EV, Kealley CS, Rout MK, Church JS, Appelqvist IAM, Gidley MJ, Gilbert EP. Effects of thermal denaturation on the solid-state structure and molecular mobility of glycinin. Biomacromolecules 2011; 12:2092-102. [PMID: 21480635 DOI: 10.1021/bm200080h] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The effects of moisture and thermal denaturation on the solid-state structure and molecular mobility of soy glycinin powder were investigated using multiple techniques that probe over a range of length and time scales. In native glycinin, increased moisture resulted in a decrease in both the glass transition temperature and the denaturation temperature. The sensitivity of the glass transition temperature to moisture is shown to follow the Gordon-Taylor equation, while the sensitivity of the denaturation temperature to moisture is modeled using Flory's melting point depression theory. While denaturation resulted in a loss of long-range order, the principal conformational structures as detected by infrared are maintained. The temperature range over which the glass to rubber transition occurred was extended on the high temperature side, leading to an increase in the midpoint glass transition temperature and suggesting that the amorphous regions of the newly disordered protein are less mobile. (13)C NMR results supported this hypothesis.
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Affiliation(s)
- Mickey G Huson
- CSIRO Food Futures Flagship, North Ryde, NSW 2113, Australia.
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16
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Kealley C, Sokolova A, Kearley G, Kemner E, Russina M, Faraone A, Hamilton W, Gilbert E. Dynamical transition in a large globular protein: Macroscopic properties and glass transition. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2010; 1804:34-40. [DOI: 10.1016/j.bbapap.2009.06.027] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2009] [Revised: 06/12/2009] [Accepted: 06/29/2009] [Indexed: 10/20/2022]
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17
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Harrer A, Egger M, Gadermaier G, Erler A, Hauser M, Ferreira F, Himly M. Characterization of plant food allergens: An overview on physicochemical and immunological techniques. Mol Nutr Food Res 2009; 54:93-112. [DOI: 10.1002/mnfr.200900096] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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