BACKGROUND Lactic acid bacteria fermentation allows soymilk to form a yogurt‐like
product accompanied by protein acidic coagulation. It is not known whether the coagulation …

The mechanism between food gelation and its digestibility has attracted increasing attention
over the past few decades. This study aimed to evaluate the effect of glycation degree on the …

Bovine β-lactoglobulin (β-LG) is recognized as a major allergen in milk. This study aimed to
investigate ultrasound-assisted irradiation for reducing the allergenicity of β-LG, since …

With the increase of food allergy events related to not properly cooked kidney beans
(Phaseolus vulgaris L.), more and more researchers are paying attention to the sensitization …

Epigallocatechin gallate (EGCG) and β-lactoglobulin (βLg) were conjugated by covalent
bonds to form EGCG–βLg conjugates. This conjugation causes structural and bioactivity …

BACKGROUND Hen eggs are widely used in food industry as a result of their excellent
nutritional and processing properties and ovalbumin (OVA) is the major allergen of hen egg …

Compared with cereals and other plant-derived food matrices, legumes can be considered
as valuable sources of proteins with high biological value, dietary fibers, minerals …

Although wheat gluten has remarkable technological properties, it can induce adverse
immune reactions in susceptible individuals, such as wheat allergy and celiac disease …

Casein (CN) is the primary allergenic protein in cow's milk, contributing to the worldwide
escalating prevalence of food allergies. However, there remains limited knowledge …

Almond is consumed worldwide and renowned as a valuable healthy food. Despite this, it is
also a potent source of allergenic proteins that can trigger several mild to life-threatening …