In vitro digestibility and allergenicity of emulsified hen egg

Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion s...

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Detalles Bibliográficos
Autores principales: Jiménez-Saiz, R., Ruiz-Henestrosa, V.M.P., López-Fandiño, R., Molina, E.
Formato: JOUR
Materias:
Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Food matrixes
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p404_JimenezSaiz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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