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Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry. Food processing methods can affect the conformational and\/or linear epitopes of allergens and may change the allergenicity of egg. Thermal treatment and various other processing methods based on the enzymatic hydrolysis and irradiation have been found useful in reducing allergenicity of certain egg allergens. However, processed egg proteins can also show an increased allergenicity after treatment and the correct pattern to follow for the generation of hypoallergenic products remains unclear. This review explores the influence of processing methods on egg allergenicity and reports the best options for the generation of hypoallergenic egg products to date.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15360","type":"journal-article","created":{"date-parts":[[2020,8,10]],"date-time":"2020-08-10T07:49:17Z","timestamp":1597045757000},"page":"2635-2644","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Can food processing produce hypoallergenic egg?"],"prefix":"10.1111","volume":"85","author":[{"given":"Xiaojuan","family":"Ma","sequence":"first","affiliation":[{"name":"School of Public Health Zunyi Medical University  Zunyi 563000 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Liang","sequence":"additional","affiliation":[{"name":"School of Public Health Zunyi Medical University  Zunyi 563000 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