ReviewFood science of animal resources2026
Novel food processing technologies to reduce egg allergenicity: a review from allergen digestion to IgE-mediated responses.
Review in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- A review of ultrasonic pasteurization in milk and milk-based beverages using different ultrasound systems and thermal conditions: from mechanistic insights to regulatory challenges.Food science of animal resources · 2026Review
- Ovotransferrin in Foods: Digestive Stability, Cross-Matrix Interactions, and Targeted Applications.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Eggs are a high-quality nutrient source that is widely used in food products. However, eggs are also recognized as allergenic foods that can induce severe allergic reactions, particularly in infants and children. Egg allergies are primarily caused by six egg allergens (ovomucoid, ovalbumin, ovotransferrin, lysozyme, alpha-livetin, and YGP42). During gastrointestinal digestion, the structures of egg allergens are altered by enzymatic hydrolysis and absorbed into the body. Certain absorbed allergens retain immunoglobulin E (IgE)-specific epitopes that can interact with IgE and elicit an IgE-mediated immune response. To date, various food processing technologies, including glycation, ultrasound, pulsed electric field, irradiation, high-pressure processing, and cold plasma, have been widely reported as new approaches for reducing egg allergenicity. These processing technologies can alleviate egg allergenicity by altering the linear and/or conformational epitopes, thereby decreasing IgE binding capacity. Therefore, this review examines the influence of processing technologies on egg allergenicity and how these technologies influence the allergenicity of egg allergens during gastrointestinal digestion.
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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 OpenQuestion graph.