Background Plant proteins possess promising technological-functional properties that can
be used for the development of innovative protein systems. Following the global …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

Food allergy is the disease where the immune system is elicited by antigens in food.
Although innocuous for immune-tolerant individuals, an ever-growing number of food …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play
important roles in the food industry because of their hypoallergenic characteristics and …

Soybean (Glycine max) is the most used vegetarian protein source and a common
ingredient of industrially produced foods. In addition to several nutritional and health …

Black soldier fly (Hermetia illucens) larvae (BSFL) are a promising, sustainable source of
nutrients, however, there is limited knowledge regarding the food safety of consuming BSFL …

The development of a sensitive and rapid detection approach for allergens in various food
matrices is essential to assist patients in managing their allergies. The most common …

Food safety and quality and their associated risks pose a major concern worldwide
regarding not only the relative economical losses but also the potential danger to …

Food allergy prevalence is rising worldwide, motivating the development of assays that can
sensitively and reliably detect trace amounts of allergens in manufactured food. Mass …