Bovine α-lactalbumin (BLA) and β-lactoglobulin (BLG) are the most common and severe
food allergens in milk and they can bind C18 unsaturated fatty acids (UFAs) and their …

α-Lactalbumin (BLA) and β-lactoglobulin (BLG) are the major whey proteins causing allergic
reactions. Polyunsaturated fatty acids (PUFAs) stand among the extrinsic factors of the food …

Abstract β-lactoglobulin (BLG) is a major allergen of milk. Since lipid peroxidation such as
acrolein commonly exists during milk processing, it is necessary to evaluate its influence on …

Bovine α-lactalbumin (BLA) induced severe cow's milk allergy. In this study, a novel strategy
combining ultrasonication, performed before glycation, and phosphorylation was proposed …

Interaction between protein and added flavor constituents strongly affects the sensory quality
and consumer acceptability of dairy products. Here, the molecular basis of how …

Bovine α-lactalbumin (α-La) is a major food allergen found in milk and is characterized by
high conformational stability because of its four disulfide bridges and being calcium bound …

Bovine α-lactalbumin (α-Lac) allergy is a common health problem. This study assesses the
allergenic reactivity and the structural properties of α-Lac after protein modification …

The present study aims to investigate the structure of covalent conjugates of bovine β-
lactoglobulin (BLG) and flavonoids (luteolin, myricetin, and hyperoside), and their effect on …

This study analyzed the effect of lipid peroxidation using 2, 2′-azobis (2-amidinopropane)
dihydrochloride (AAPH) and acrolein on the in vitro and in vivo allergenicity of α-lactalbumin …

Bovine α‐lactalbumin (α‐LA) is recognized as a major milk allergen. Generally, α‐LA in the
natural state combines with a calcium ion, however, some studies have shown that calcium …