ReviewFoods (Basel, Switzerland)2024
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- A Review of Walnut Allergy: Allergens Characteristic, the Impact of Processing on Allergenicity and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Comparative Interaction Mechanisms and Solution Behavior of Cowhide Collagen with Xanthan Gum, Gellan Gum, and Chitosan Under Variable Environmental Conditions.Foods (Basel, Switzerland) · 2025Article
- Advances in the Study of Protein Deamidation: Unveiling Its Influence on Aging, Disease Progression, Forensics and Therapeutic Efficacy.Proteomes · 2025Review
- Non-Thermal Food Processing for Plant Protein Allergenicity Reduction: A Systematic Review.Food science & nutrition · 2025Review
- Peas (Molecules (Basel, Switzerland) · 2025Review
- From Food Supplements to Functional Foods: Emerging Perspectives on Post-Exercise Recovery Nutrition.Nutrients · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households are shifting to plant protein ingredients from these sources, which application and consumption are limited by said food allergies. Children, the elderly, and people with immune diseases are particularly at risk when consuming these plant proteins. Finding ways to reduce or eliminate the allergenicity of gluten, soybean, peanut, and faba bean is becoming crucial. While thermal and pH treatments are often not sufficient, chemical processes such as glycation, polyphenol conjugation, and polysaccharide complexation, as well as controlled biochemical approaches, such as fermentation and enzyme catalysis, are more successful. Non-thermal treatments such as microwave, high pressure, and ultrasonication can be used prior to further chemical and/or biochemical processing. This paper presents an up-to-date review of promising chemical, biochemical, and non-thermal physical treatments that can be used in the food industry to reduce or eliminate food allergenicity.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.