High‐pressure homogenization and pH ‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

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.