The enzymatic hydrolysis of milk proteins yield final products with improved properties and reduced allergenicity. The degree of hydrolysis (DH) influences both technological (e.g., solubility, water binding capacity) and biological (e.g., angiotensi...
Beta-lactoglobulin (β-LG), the primary allergen in cow's milk, makes developing a rapid, sensitive, and convenient detection method essential for individuals with allergies. In this study, a graphdiyne-based self-powered electrochemical biosensor has...