Food Allergens: Latest Molecular Advancements

Dear Colleagues,

Food allergies have shown a significant upward trend over the past three decades, and have always been an important issue in the field of global public health. Data from the World Allergy Organization (WAO) show that approximately 8% of children and 5% of adults worldwide are affected by allergies. As the material basis of food allergies, allergens have been discovered, identified, purified, and processed. Many studies have focused on structures and properties in order to research the mechanisms of food allergies and the possibility of desensitization. All these efforts on food allergens have focused on the protein molecules of allergens. In this Special Issue, “Food Allergens：Latest Molecular Advancements”, we recruit research and review articles focused on food allergens. This Special Issue will be dedicated to allergen molecules, concerning their identification, purification, characterization, and modification. All studies related to allergens, clarifying the structure–effect relationship of allergen molecules, the mechanisms of their interactions with Ig E from allergy patients, and the immunity reaction induced, are welcome.

Prof. Dr. Zhihua Wu
Dr. Anshu Yang
Guest Editors

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