Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA-RES complexes.

All the findings demonstrated that the potential allergenicity of OVA was reduced when interacting with RES and RES can be a potential food material for preparing a hypoallergenic protein, especially for egg allergy. This article is protected by copyright. All rights reserved.