Exploring the potential of altering cow milk allergy via dairy approved food additives: Compounds selection, β-lactoglobulin structural modification, antigenicity reduction and antioxidant improvement
- DOI
- 10.1016/j.foodchem.2026.150504
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150504,
title = {Exploring the potential of altering cow milk allergy via dairy approved food additives: Compounds selection, β-lactoglobulin structural modification, antigenicity reduction and antioxidant improvement},
author = {Yang Xin and Emilia Bagnicka and He Chen and Guowei Shu and Guanli Du and Li Chen},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150504},
url = {https://doi.org/10.1016/j.foodchem.2026.150504}
}RIS
TY - JOUR TI - Exploring the potential of altering cow milk allergy via dairy approved food additives: Compounds selection, β-lactoglobulin structural modification, antigenicity reduction and antioxidant improvement AU - Yang Xin AU - Emilia Bagnicka AU - He Chen AU - Guowei Shu AU - Guanli Du AU - Li Chen PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150504 UR - https://doi.org/10.1016/j.foodchem.2026.150504 ER -
APA
Xin, Y., Bagnicka, E., Chen, H., Shu, G., Du, G., & Chen, L. (2026). Exploring the potential of altering cow milk allergy via dairy approved food additives: Compounds selection, β-lactoglobulin structural modification, antigenicity reduction and antioxidant improvement. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150504
Source records
- crossref · retrieved 2026-09-26T17:19:47.526Z