Effect of high-voltage electrostatic field-assisted enzymatic co-processing on the allergenicity of ovalbumin and its mechanistic insights

Food Chemistry 2026

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Authors: Ju Hanyu, Haiyang Yan, Zhao Ping, Zhang Yan, Yuan Yuan
DOI: 10.1016/j.foodchem.2026.148627
Cited by: 1
References: 41

Fields of Study & Subjects

Microbial Inactivation Methods Food Allergy and Anaphylaxis Research Electromagnetic Fields and Biological Effects

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
509
Pages
148627–148627
Publication date
25 February 2026
Language
EN