Changes of structure properties and potential allergenicity of ovalbumin under high hydrostatic pressures
Jing Yang, Hong Kuang, Nandan Kumar, Jiajia Song, Yonghui Li
Topics & Concepts
OvalbuminChemistryHydrostatic pressureCircular dichroismBiophysicsZeta potentialFood scienceEgg allergyMolecular dynamicsProtein secondary structureFluorescence spectroscopyFood allergyAllergyBiochemistryFluorescenceImmunologyAntigenBiologyNanotechnologyMaterials scienceThermodynamicsQuantum mechanicsNanoparticlePhysicsComputational chemistryFood Allergy and Anaphylaxis ResearchMicrobial Inactivation MethodsAllergic Rhinitis and Sensitization