CORRECTION article
Front. Nutr.
Sec. Food Chemistry
This article is part of the Research TopicReducing Allergenicity in Common Foods: Innovative Approaches and ImplicationsView all 3 articles
Correction: Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Lupinus albus)
Provisionally accepted
- Istanbul Medipol University, Istanbul, Türkiye
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The full citation of the original article: Ozyurek-ArpaF, YamanM, ÇakırB and KalkanI(2026) Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Lupinus albus). Front.Nutr. 12:1757989. doi: 10.3389/fnut.2025.1757989
Keywords: Allergenicity, bioaccessibility, in vitro digestion, Lupinus albus, peptide, sequence
Received: 03 Feb 2026; Accepted: 05 Feb 2026.
Copyright: © 2026 Ozyurek Arpa. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Fatmanur Ozyurek Arpa
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.