Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

Potential food shortages, human health challenges and environmental concerns, all
thematically linked to growing and aging global populations, drive the search for alternative …

Food allergy is receiving increased attention in recent years. Because there is currently no
known cure for food allergy, avoiding the offending food is the best defense for sensitive …

Because of the aggregation and/or gelation of lactoferrin (LF) occurred during thermal
treatment, its application is limited in food products. The present study was focused on the …

Milk proteins have been shown to be very sensitive to processing. This study aims to
investigate the changes of the bovine, camel, and caprine milk proteins after freezing …

Abstract Model infant milk formula systems (5.5% protein) were formulated to contain α-
lactalbumin: β-lactoglobulin ratios of 0.1, 0.5, 1.3, 2.1 or 4.6 and assessed for heat stability …

The effects of dynamic high-pressure microfluidization (DHPM)(80, 120, and 160 MPa)
treatment and glycation with galactose on the IgE-binding capacity and conformation of β …

Heat treatment is the most common way of milk processing, inducing structural changes as
well as chemical modifications in milk proteins. These modifications influence the immune …

The effects of heat treatment on the antigenicity and potential allergenicity of α-Lactalbumin
(α-LA), β-Lactoglobulin (β-LG), α-casein (α-CN), and β-casein (β-CN) in milk protein …

The effect of pulsed light (from 1.75 to 26.25 J cm− 2) on selected properties of wheat gluten
powder and aqueous suspension (absorbance, particle size and microstructure, free …