許富鈞Lin, Wan-TingWan-TingLinHsieh, Kuan-ChenKuan-ChenHsiehKUAN-CHEN CHENGWu, James Swi-BeaJames Swi-BeaWuYU-WEN TING2023-03-242023-03-242023-040022-5142https://scholars.lib.ntu.edu.tw/handle/123456789/629595Peanut allergy is recognized as a major food allergy that triggers severe and even fatal symptoms. Avoidance of peanuts in the diet is the main option for current safety management. Processing techniques reducing peanut allergenicity are required to develop other options. Cold plasma is currently considered as a novel non-thermal approach to alter protein structure and has the potential to alleviate immunoreactivity of protein allergen.enAra h 1; atmospheric cold plasma; non-thermal food processing technology; peanut allergen; peanut allergyjournal article10.1002/jsfa.12454366466522-s2.0-85147965350WOS:000932547400001https://api.elsevier.com/content/abstract/scopus_id/85147965350