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Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review

Zhou, Enning, Li, Qiangqiang, Zhu, Dan, Chen, Gang, Wu, Liming·2024·Food Science and Human Wellness
DOI 10.26599/fshw.2022.9250095
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Figure 1 Number of publications and citations identified in the literature survey (2007 to mid-2022) on Web of Science with 'food' AND 'allergen' in the topic (A). The specific foods studied in the retrieved articles published from 2007 to mid-2022 (B).
Figure 1 Number of publications and citations identified in the literature survey (2007 to mid-2022) on Web of Science with 'food' AND 'allergen' in the topic (A). The specific foods studied in the retrieved articles published from 2007 to mid-2022 (B).CC-BY-NC-ND · From the PDF
Figure 2 The sensitization mechanism of a food allergen and the desensitization mechanism of an allergen-polyphenol copolymer during an IgE-mediated allergy reaction.
Figure 2 The sensitization mechanism of a food allergen and the desensitization mechanism of an allergen-polyphenol copolymer during an IgE-mediated allergy reaction.CC-BY-NC-ND · From the PDF
Figure 3 Applicability of different processing techniques to various foods for allergenicity reduction. A checkmark indicates a valid effect on allergenicity reduction; an x indicates an invalid effect on allergenicity reduction.
Figure 3 Applicability of different processing techniques to various foods for allergenicity reduction. A checkmark indicates a valid effect on allergenicity reduction; an x indicates an invalid effect on allergenicity reduction.CC-BY-NC-ND · From the PDF

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Metadata

Authors
Zhou, E., Li, Q., Zhu, D., Chen, G., & Wu, L.
Venue
Food Science and Human Wellness
Publisher
Tsinghua University Press
Published
2024-05
Volume
13
Issue
3
Pages
1135-1151
ISSN
  • 2097-0765
  • 2213-4530
DOI
10.26599/fshw.2022.9250095
Cited by
37
References
2
Language
en

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