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Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization.
Castan L, Villemin C, Claude M, Aubert P, Durand T, Neunlist M, Brossard C, Magnan A, Bodinier M, Bouchaud G. Castan L, et al. Among authors: villemin c. Mol Nutr Food Res. 2018 Sep;62(17):e1800159. doi: 10.1002/mnfr.201800159. Epub 2018 Jul 30. Mol Nutr Food Res. 2018. PMID: 29979829
Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins.
Ballegaard AR, Castan L, Larsen JM, Piras C, Villemin C, Andersen D, Madsen CB, Roncada P, Brix S, Denery-Papini S, Mazzucchelli G, Bouchaud G, Bøgh KL. Ballegaard AR, et al. Among authors: villemin c. Mol Nutr Food Res. 2021 Dec;65(23):e2100416. doi: 10.1002/mnfr.202100416. Epub 2021 Oct 27. Mol Nutr Food Res. 2021. PMID: 34636481