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Recent Advances in the Reduction of Food Allergenicity by Innovative Food Processing Technologies: Insights on Sustainability Contributions

Published Online: 2026-02-21

Published Print: 2026-04

Authors

Lee, Pei-Wen

Lin, Cai-Yi

Yu, Hsu-Sheng

Hsieh, Chang-Wei

Gavahian, Mohsen https://orcid.org/0000-0002-4904-0519
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Text and Data Mining valid from 2026-02-21

Version of Record valid from 2026-02-21
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Article History

Received: 22 September 2025

Accepted: 7 February 2026

First Online: 21 February 2026

Declarations

:

: The authors declare no competing interests.

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