Results 131 to 140 of about 6,089,662 (290)

Adhesive Protein Nanoparticles Control Emulsion Properties via Tunable Interdroplet Linking

Small, EarlyView.
In this study, pea protein nanoparticles were probed for their ability to link emulsion droplets. Experiments across multiple length scales showed that the nanoparticles form shear‐resistant links via bridging interactions from the thin film between droplets.
Gijs D. Konings, Ketan A. Ganar, Emmanouil Chatzigiannakis, Elke Scholten, Constantinos V. Nikiforidis   +4 more
wiley   +1 more source

The formation and deformation of protein structures with viscoelastic properties [PDF]

, 2011
This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
van Riemsdijk, L.E., Riemsdijk, L.E., van   +1 more
core  

Constructing Difference: Maternal Boundary‐Work in Science‐Based and Natural Mom Groups on Facebook

Symbolic Interaction, EarlyView.
Boundary‐work describes the activities of social groups as they seek to differentiate themselves from others to establish credibility, authority, or to protect their interests. While a growing body of literature explores occupational boundary‐work in health care, limited research has focused on how lay actors practice boundary‐work online.
Darryn DiFrancesco
wiley   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review

International Journal of Food Science
Currently, creating gluten-free bread comparable with traditional bread remains a major scientific and technological challenge. Gluten is a wheat flour protein complex, mainly gliadins (ω-, α-, and γ-gliadins) and glutenins consist of low molecular ...
Zaripa Alibekova, Meruert Bayisbayeva, Rosnah Shamsudin, Asem Bakhtybekova, Ravshanbek Alibekov, Zhambul Aimenov   +5 more
doaj   +1 more source

Development of Fortified gluten free biscuits/cookies

, 2019
Development of six varieties of gluten-free cookies fortified with dietary fibers and dried fruits(plum and cranberry). The cookies were enriched with 2% of dietary fiber.
Rexhepi, Diana
core  

Prevalence and Sociodemographic Variation of Allergic Diseases in Australia: Findings From the Australian National Health Survey

Clinical &Experimental Allergy, EarlyView.
Using data from 17,093 participants in the 2022 Australian National Health Survey, this study is the first to report nationwide prevalence estimates for allergic rhinitis (23.9%), food allergy (7.0%), drug allergy (5.2%), eczema (1.6%) and diagnosed asthma (10.8%) across Australia.
Yichao Wang, Jennifer J. Koplin, Janet M. Davies, Constance H. Katelaris, Debra J. Palmer, Jason A. Trubiano, Joy Lee, Michaela Lucas, Michael O′Sullivan, Sandra Vale, Sheryl van Nunen, Troy Wanandy, Dianne E. Campbell, Kirsten P. Perrett, Rachel L. Peters   +14 more
wiley   +1 more source

Gluten-free food labelling: believe it or not?

Gluten allergy is a public health concern and information on incidents involving gluten-free foods is crucial for risk management. Rapid Alert System for Food and Feed (RASFF) notifications with “gluten-free” in the subject were extracted for the 2020–2024 period, resulting in a total of 51 notifications, of which as many as 72.5 % were related to the ...
Bijelovic, Sanja, Milojević Miodragović, Gordana, Torovic, Ljilja   +2 more
openaire   +1 more source

Resíduo do processamento da palmenira-real (Archontophoenix alexandrae) orgânica: caracterização físico-química, aplicação em biscoitos fibrosos sem glúten e avaliação sensorial pelo consumidor celíaco [PDF]

, 2008
Dissertação (mestrado)- Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias. Programa de Pós-Graduação em Ciência dos AlimentosA industrialização do palmito para produção de conservas contribui para a geração de grande quantidade de ...
Simas, Karina Nunes de
core  

High Specificity of sIgE to α−/β‐Gliadin and Limited Reactivity to Non‐Gluten Proteins in Wheat Allergy Dependent on Augmentation Factors (WALDA)

Clinical &Experimental Allergy, EarlyView.
This study suggest that WALDA is characterized by highly specific reactivity to gliadin proteins, with limited sensitization to non‐gluten wheat components. sIgE to α‐/β‐gliadin represents a promising diagnostic biomarker with superior specificity compared to ω5‐gliadin alone.
Valentina Faihs, Florian Schusta, Claudia Kugler, Tilo Biedermann, Monika Raulf, Margitta Worm, Knut Brockow, Ingrid Sander   +7 more
wiley   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source