Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review
Food allergens are mainly naturally-occurring proteins with immunoglobulin E (IgE)-binding epitopes. Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity. We here discuss the impa...
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Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Tsinghua University Press
2024-05-01
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Series: | Food Science and Human Wellness |
Subjects: | |
Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250095 |
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