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1 Structure and rheological properties of acid-induced egg white protein gels
article 2006    
Author: Weijers, M. · Velde, F. van de · Stijnman, A. · Pijpekamp, A. van de · Visschers, R.W.
Keywords: Nutrition · Food technology · Acid-induced gelation · Aggregation · Hen egg white proteins · Ovalbumin · Ovotransferrin · Purification · Turbidity · Whey protein isolate
[Abstract]

2 Comparison of antibody responses to hen's egg and cow's milk proteins in orally sensitized rats and food-allergic patients
article 2000    
Author: Knippels, L.M.J. · Kleij, H.P.M. van der · Koppelman, S.J. · Houben, G.F. · Penninks, A.H. · Felius, A.A.
Keywords: Nutrition · Allergic patients · Brown Norway · Cow's milk · Food allergy · Hen's egg white · IgE · Rat · Sensitization · Egg protein · Egg white · Food allergen · Immunoglobulin E antibody · Immunoglobulin G antibody · Milk protein · Ovalbumin · Allergenicity · Animal experiment · Animal model · Antibody response · Antibody specificity · Antigen recognition · Child · Clinical article · Controlled study · Food allergy · Human · Immunoblotting · Infant · Male · Milk allergy · Nonhuman · Priority journal · Protein intake · Rat · Sensitization · Allergens · Animals · Antibody Specificity · Blotting, Western · Child · Child, Preschool · Dietary Proteins · Electrophoresis, Polyacrylamide Gel · Enzyme-Linked Immunosorbent Assay · Food Hypersensitivity · Humans · Immune System · Immunoglobulin E · Infant · Male · Milk · Milk Hypersensitivity · Milk Proteins · Ovalbumin · Passive Cutaneous Anaphylaxis · Rats · Rats, Inbred BN
[Abstract]

Search results also available in MS Excel format.

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