Effects of different ohmic heating treatments on parvalbumin structure and reduction of allergenicity in Japanese eel (Anguilla japonica)

•Pure ohmic heating reduces processing time and energy consumption.•Ohmic heating did not alter parvalbumin’s molecular weight.•Ohmic heating effectively reduces parvalbumin allergenicity. We investigated the effects of ohmic heating (OH) on the structural properties and allergenicity of parvalbumin...

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