Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

Abstract Background Egg white proteins (EWPs) are an excellent source of essential amino
acids for human nutrition. Also, egg white is commonly used in food processing because of …

In vitro digestion models are essential to predictively evaluate the bioaccessibility and
bioactivity of food molecules or natural products. Dynamic models better simulate the …

New types of protein sources will enter our diet in a near future, reinforcing the need for a
straightforward in vitro (cell‐based) screening model to test and predict the safety of these …

Abstract Food allergy is affecting 5–8% of young children and 2–4% of adults and seems to
be increasing in prevalence. The cause of the increase in food allergy is largely unknown …

Food and feed has been produced from genetically modified (GM) crops for 25 years. It is
timely to review whether this technology has globally delivered the expected benefits and …

Highlights•Food-protein stability to digestion depends on elements at all the levels of
structure.•Process-induced conformational and chemical changes can drastically modify …

The human health impact of exposure to micro (MP) and nanoplastics (NP) from food
remains unknown. There are several gaps in knowledge that prevent a complete risk …

Gelatin hydrogel is widely employed in various fields, however, commercially available
gelatin hydrogels are mostly derived from mammalian which has many disadvantages due …