{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T11:05:46Z","timestamp":1790161546002,"version":"4.1.0"},"reference-count":44,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32302237"],"award-info":[{"award-number":["32302237"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007129","name":"Natural Science Foundation of Shandong Province","doi-asserted-by":"publisher","award":["ZR2022QC125"],"award-info":[{"award-number":["ZR2022QC125"]}],"id":[{"id":"10.13039\/501100007129","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Boiling (100\u2009\u00b0C, 10\u2009min) retained the emission maximum of MP despite \u03b1\u2010helix loss, whereas steaming (100\u2009\u00b0C, 15\u2009min) and baking (180\u2009\u00b0C, 15\u2009min) were associated with more extensive structural alterations. During simulated intestinal digestion, tropomyosin (TM) immunoreactivity persisted for 240\u2009min in boiled samples but became undetectable by the 60\u2009min sampling point in steamed\/baked samples. In an intraperitoneally sensitized mouse model, boiled shrimp induced allergic responses comparable to those induced by unheated shrimp, whereas baked shrimp generally exhibited the mildest responses, with steamed shrimp showing intermediate effects.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>In this mouse model, boiling preserved shrimp allergenicity whereas baking most consistently reduced it, with steaming showing intermediate effects. These differential outcomes are likely related to cooking\u2010induced structural alterations that affect TM digestibility and the amount of intact immunoreactive TM reaching the intestinal mucosa. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71105","type":"journal-article","created":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T10:07:53Z","timestamp":1790158073000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability"],"prefix":"10.1002","author":[{"given":"Tianjiao","family":"Xu","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering Qingdao Agricultural University  Qingdao 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