The findings demonstrate that altering the structure of the HPI via HPHT and pH modulation enhances its solubility and emulsifying characteristics while simultaneously reducing its allergenic potential, thus supporting its use as a viable wall material. As a result, this approach offers a potentially beneficial method for converting hazelnut meal by-products into adaptable, hypoallergenic ingredients for functional food applications. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Atalar et al. (Sun,) studied this question.