Milk has two main components that have high nutritional value—milk protein (casein and
whey protein), and lactose. These components are extensively used in various areas …

Adequate heat treatment of raw milk is required to guarantee microbiological safety, but
there is a huge variation in the heat load of different categories of heat-treated milk due to …

Cow milk (CM) allergy is one of the most common food allergies worldwide; the most
abundant CM proteins, such as casein (CN), β‐lactoglobulin (β‐LG), and ɑ‐lactalbumin (ɑ …

With the increase of food allergy events related to not properly cooked kidney beans
(Phaseolus vulgaris L.), more and more researchers are paying attention to the sensitization …

Epigallocatechin gallate (EGCG) and β-lactoglobulin (βLg) were conjugated by covalent
bonds to form EGCG–βLg conjugates. This conjugation causes structural and bioactivity …

Common milk allergens, such as, β-lactoglobulin (β-LG), poses a major health concern for
public, particularly in children. Thus, sensitive and selective methods for detection of …

Various treatments applied during dairy processing strikingly affect milk proteins, the major
structural determinants, thus causing modifications in some techno-functional and biological …

Parvalbumin (PV) is one of the major allergens in fish. The aim of our present work was to
research the influence mechanism of glycation with different reducing sugars (glucose …

Cow milk (CM) allergy has become a major health issue worldwide. However, studies of the
immunoreactivity and nutritional qualities of CM following enzymatic hydrolysis are limited …

Background: beta-lactoglobulin (BLG) is one of the major cow's milk proteins and the most
abundant allergen in whey. Heating is a common technologic treatment applied during milk …