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 …

This review presents an update on the physical, chemical, and biological properties of food
allergens in plant sources, focusing on the few protein families that contribute to multiple …

Peanut and tree-nut allergies are frequently comorbid for reasons not completely
understood. Vicilin-buried peptides (VBPs) are an emerging family of food allergens whose …

The introduction of plant extracts to mitigate the symptoms of “hay fever”, about a century
ago, led to discoveries beginning sixty years ago on determining the sequences and …

The allergen-IgE interaction is essential for the genesis of allergic responses, yet
investigation of the molecular basis of these interactions is in its infancy. Precision …

Immunoglobulin E (IgE)‐mediated food allergy is a rapidly growing public health problem.
The interaction between allergens and IgE is at the core of the allergic response. One of the …

Abstract The Structural Database of Allergenic Proteins (SDAP) provides rapid search tools
to identify similarities among allergens, their IgE epitopes, and to determine the potential …

BACKGROUND Protein gels are used for different purposes, such as providing good texture,
serving as fat replacers, and enhancing the nutritional and functional characteristics of …