Ultrasound-assisted glycation reduces the IgE cross-reactivity of yellow mealworm protein with conformational modification.
- DOI
- 10.1016/j.foodchem.2026.151750
- Published
- 2026 Oct 23
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151750,
title = {Ultrasound-assisted glycation reduces the IgE cross-reactivity of yellow mealworm protein with conformational modification.},
author = {Wang J and Tang J and He J and Yang Z and Tian Y and Xu Y and Sun L and Zhang Q and Fu L},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151750},
url = {https://doi.org/10.1016/j.foodchem.2026.151750}
}RIS
TY - JOUR TI - Ultrasound-assisted glycation reduces the IgE cross-reactivity of yellow mealworm protein with conformational modification. AU - Wang J AU - Tang J AU - He J AU - Yang Z AU - Tian Y AU - Xu Y AU - Sun L AU - Zhang Q AU - Fu L PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151750 UR - https://doi.org/10.1016/j.foodchem.2026.151750 ER -
APA
J, W., J, T., J, H., Z, Y., Y, T., Y, X., L, S., Q, Z., & L, F. (2026). Ultrasound-assisted glycation reduces the IgE cross-reactivity of yellow mealworm protein with conformational modification.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151750
Source records
- pubmed · retrieved 2026-11-10T20:04:13.938Z