Egg proteins, as one of the most abundant animal protein sources, have received
considerable attention for developing delivery systems. Among all egg proteins, egg white …

Allergenic cross-reactivity among food allergens complicates the diagnosis and
management of food allergy. This can result in many patients being sensitized (having …

Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …

This review article discusses advanced extraction methods to enhance the functionality of
egg-derived peptides while reducing their allergenicity. While eggs are considered a …

Food allergies are one of the major health concerns worldwide and have been increasing at
an alarming rate in recent times. The elimination of food allergenicity has been an important …

Food allergies have seriously affected the life quality of some people and even endangered
their lives. At present, there is still no effective cure for food allergies. Avoiding the intake of …

Ovalbumin (OVA) is the most abundant protein in egg white, with excellent functional
properties (eg, gelling, foaming, emulsifying properties). Nevertheless, OVA has strong …

Simple Summary Food proteins from new sources such as vegetable origin (pulses,
legumes, cereals), fungi, bacteria and insects are being introduced into the market …

Egg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common
cause of allergy mainly in childhood. Until now, egg eviction has been the best way to …

Accurate determination of egg allergens in food is vital for allergen management and
labeling. However, quantifying egg allergens with mass spectrometry poses challenges and …