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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Bibliographic Details
Main Authors: Enning Zhou, Qiangqiang Li, Dan Zhu, Gang Chen, Liming Wu
Format: Article
Language:English
Published: Tsinghua University Press 2024-05-01
Series:Food Science and Human Wellness
Subjects:
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250095
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