Food allergies are a global food safety problem. Peanut allergies are common due, in part,
to their popular utilization in the food industry. Peanut allergy is typically an immunoglobulin …

Wheat is widely available in people's daily diets. However, some people are currently
experiencing IgE-mediated allergic reactions to wheat-based foods, which seriously impact …

Since novel nutrient sources with high protein content, such as yeast, fungi, bacteria, algae,
and insects, are increasingly introduced in the consumer market, safety evaluation studies …

Although tropomyosin has been identified as a major allergen in Antarctic krill, the digestive
fate of Antarctic krill tropomyosin and its relationship with allergenicity are unknown. In this …

Egg is one of the eight major food allergens, and ovalbumin (OVA) is the most abundant
allergenic protein in eggs. In this study, the effects of pulsed electric field (PEF)-assisted …

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

Herein, based on an artificial clickase-catalyzed bio-conjugation strategy, we established a
sensitive fluorescent clickase-linked immunosorbent assay (FCLISA) platform using an …

An allergen epitope is a part of molecules that can specifically bind to immunoglobulin E
(IgE), causing an allergic reactions. To predict protein epitopes and their binding ability to …

This study systematically investigated the differences in allergenicity of casein in cow milk
(CM), goat milk (GM), camel milk (CAM), and mare milk (MM) from protein structures using …

Sustainable food practices within the food industry are pertinent to allow efficient food supply
while not negatively impacting the environment. Alternative proteins have gained the …