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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

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Ze-Kun Ma

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Open access Sep 2026

Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability.

BACKGROUND Shrimp allergy is a global health concern, yet how common domestic thermal processing methods affect the allergenicity of shrimp myofibrillar protein (MP) remains poorly understood. RESULTS Boiling (100 °C, 10 min) retained the emission maximum of MP despite α-helix loss, whereas steaming (100 °C, 15 min)...

Tian-Jiao Xu, X. Qu, Ishfaq Ahmed et al. · 0 citations

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