Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Cow milk allergy is one of the most common food allergies in early childhood and often
persists through adult life, forcing an individual to a complete elimination diet. Milk proteins …

The increasing incidence of food allergy cases is a public health problem of global concern.
Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend …

Background The global demand for high-quality protein sources is rising, driven by
population growth and a growing preference for healthier dietary options. α-Lactalbumin is a …

Cow milk (CM) allergy is a worldwide concern. Currently, few studies have been performed
on the immunoreactivity of CM and fewer still on the antigenicity of CM in vivo and in vitro. In …

Lactobacillus has been widely used in food due to its various beneficial functions and its
effects on food allergies have also been reported. This study aimed to investigate the role of …

BACKGROUND This study aimed to investigate the reduction in the potential allergenicity of
soymilk, and its rheological properties, after fermentation with Lactobacillus. Soymilk (SM) …

In this study, the effect of enzymatic cross-linking of shrimp tropomyosin (TM) with tyrosinase
and caffeic acid (TM-Tyr/CA) on the allergic response were assessed using in vitro and in …

60Co gamma-ray irradiation-induced antigenicity changes in ovalbumin (OVA) were
investigated, and the molecular mechanism was analyzed. Irradiation treatment at 0–100 …

Milk is an essential source of protein for infants and young children. At the same time, cow's
milk is also one of the most common allergenic foods causing food allergies in children …