Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow’s milk allergy

Katrine Lindholm Bøgh*, Ditte Møller Nielsen, Hossein Mohammad-Beigi, Heidi Frahm Christoffersen, Lotte Neergaard Jacobsen, Rasmus Krogh Norrild, Birte Svensson, Klara Schmidthaler, Zsolt Szépfalusi, Julia Upton, Thomas Eiwegger, Hans Bertelsen, Alexander Kai Buell, Laila Vestergaard Sørensen, Jeppe Madura Larsen

*Corresponding author for this work

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Pharmacology, Toxicology and Pharmaceutical Science

Food Science

Immunology and Microbiology

Chemical Engineering