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High hydrostatic pressure treatment reduces the potential antigenicity of β-conglycinin by changing the protein structure during in vitro digestion.
J Sci Food Agric. 2022 Aug 15;102(10):4025-4034. doi: 10.1002/jsfa.11751. Epub 2022 Jan 21.
J Sci Food Agric. 2022.
PMID: 34997598
Heat/non-heat treatment alleviates β-conglycinin-triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model.
Li T, Bu G, Chen Y, Zhao Q, Chang Y.
Li T, et al.
J Sci Food Agric. 2024 Mar 22. doi: 10.1002/jsfa.13476. Online ahead of print.
J Sci Food Agric. 2024.
PMID: 38517196
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