Acknowledgments
The authors thank the hard work and diligence of the predecessors who worked in the food protein allergen area and appreciate the helpful comments from the anonymous reviewers. The authors are also grateful for the financial support from the National Natural Science Foundation of China (No. 31701524), Major Special Science and Technology Planning Project of Anhui Province, China (No. 202003b06020030), Key Research and Development Program of Anhui Province, China (No. 202104a06020016).