Background Animals and plants are the main sources of dietary proteins, and there are
important differences in the type of protein that they supply. The differences include …

For many years, cow's milk has been considered as an essential food because of its
nutritional value. However, the demand for plant-based milk alternatives (PBMAs) increased …

Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are
on the increase due to heightened consumer awareness, a growing demand for clean label …

Abstract Background Food allergens causing IgE-mediated reactions are specific proteins
ingested with foods in a complex matrix with variable and sundry components. This means …

Food allergens are closely related to their gastrointestinal digestion fate, but the changes in
food allergens during digestion and related mechanisms are quite complicated. This review …

The modification, structure, functionality and IgE binding capacity of soybean protein (SPI)
upon covalent conjugation with gallic acid (GA), caffeic acid (CA), and tannic acid (TA) under …

Plant non-specific lipid transfer proteins (nsLTPs) are usually defined as small, basic
proteins, with a wide distribution in all orders of higher plants. Structurally, nsLTPs contain a …

Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal
to some consumers. Currently, the most effective treatment is to avoid ingesting TM …

Progressive knowledge of allergenic structures resulted in a broad availability of allergenic
molecules for diagnosis. Component‐resolved diagnosis allowed a better understanding of …

Edible insect products contain high-quality protein and other nutrients, including minerals
and fatty acids. The consumption of insect food products is considered a future trend and a …