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- W2022854370 abstract "Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility. The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution." @default.
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- W2022854370 date "2012-10-01" @default.
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- W2022854370 title "In vitro digestibility and allergenicity of emulsified hen egg" @default.
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- W2022854370 doi "https://doi.org/10.1016/j.foodres.2012.05.013" @default.
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