The Effect of the Food Matrix on the In Vitro Bio-Accessibility and IgE Reactivity of Peanut Allergens.
Huan RaoIvona BaricevicHervé BernardFrances SmithRebekah SayersAnuhradha BalasundaramCarol Ann CostelloPhilip PadfieldAida Semic-JusufagicAngela SimpsonKarine Adel-PatientWentong XueElizabeth N Clare MillsPublished in: Molecular nutrition & food research (2020)
Peanut allergen bio-accessibility is unaffected by the dessert or cookie matrices whilst high intra-gastric pH conditions render allergens more resistant to digestion.