Luo C, Guo Y, Li Z, Ahmed I, Pramod SN, Gao X, Lv L, Lin H. Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity.
Food Chem 2020;
302:125333. [DOI:
10.1016/j.foodchem.2019.125333]
[Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 07/17/2019] [Accepted: 08/06/2019] [Indexed: 10/26/2022]