β-Lactoglobulin (β-LG) is the major whey protein of ruminant species and is also present in
the milks of many, but not all, other species. Its amino-acid sequence and 3-dimensional …

Plant food allergens belong to a rather limited number of protein families and are also
characterized by a number of biochemical and physicochemical properties, many of which …

This report of the American Dairy Science Association Committee on the Nomenclature,
Classification, and Methodology of Milk Proteins reviews changes in the nomenclature of …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

β-Lactoglobulin (β-LG), the major whey protein in the milk of ruminants, has a high affinity for
a wide range of compounds. Resveratrol (3, 5, 4′-trihydroxystilbene), a natural …

Background Beta-lactoglobulin (BLG) is a bovine lipocalin in milk with an innate defense
function. The circumstances under which BLG is associated with tolerance of or allergy to …

The high incidence of chronic diseases such as cardiovascular diseases, diabetes and
cancer has become one of the most challenging issues to deal with for modern society. To …

B. Egg Proteins C. Plant Proteins D. Miscellaneous Proteins III. Bioactive Peptides Derived
from Food Proteins A. Biological Activities and Structures B. Potential Physiological …

Hyperoside (HYP) is an important natural product that is widely distributed in fruits and
whole grasses of various plants. It is also used by consumers as a healthy ingredient. This …

Vitamin A is an essential micronutrient whose deficiency is still a major health concern in
many regions of the world. It plays an essential role in human growth and development …