Results 191 to 200 of about 43,142 (260)

Immunomodulatory Effects of Wheat Peptides and a Novel Octapeptide (GFNDLGKR) in Immunosuppressed Zebrafish and Mouse Models

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Wheat peptides (WP) exerted immunomodulatory effects in both zebrafish and mouse immunosuppressed models, restoring immune cells, cytokines, organ indices, and SCFAs. A novel octapeptide, GFNDLGKR (GR8), was identified via LC–MS/MS and molecular docking targeting CHRM1.
Fei Shen, Jiahao Chen, Lina Xiong, Yujie Zhou, Yunjing Han, Juan Du, Wei Zhang, Fengqin Feng, Jiaojiao Zhang, Guanghua He, Lida Wang   +10 more
wiley   +1 more source

Transglutaminase 2 at the Interface of Gene Regulation and Antigen Processing in HLA-Restricted Immunity of Celiac Disease. [PDF]

Genes (Basel)
Cannea FB, Padiglia A.
europepmc   +1 more source

Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy, Abinaya Arunachalam, Jan Krijgsheld, Gert‐Jan W. Euverink   +3 more
wiley   +1 more source

Cellular Stress and Immune Activation in Celiac Disease: Is the Chaperone System a Key Player? [PDF]

Biology (Basel)
Vergilio G, Vultaggio G, Gagliardo R, Paladino L, Rappa F.   +4 more
europepmc   +1 more source

Effects of Foliar Application of Iron Chlorine e6 on the Starch Physicochemical Properties and In Vitro Digestibility of Waxy Maize

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
In waxy maize production, foliar application of plant growth regulator iron chlorine e6 (ICE6) improves starch quality by altering its physicochemical properties and in vitro digestibility. Foliar application of ICE6 at 90 g ha−1 improve starch pasting properties, swelling power, starch morphology and granule size, and slowly digestible and resistant ...
Linxiao Liu, Meng Zhang, Yujing Zhang, Mengyu Li, Xiangling Li   +4 more
wiley   +1 more source

Valorization of Tomato (<i>Solanum lycopersicum</i> L.) By-Products for Nutrient-Rich Gluten-Free Crackers: A Sustainable Approach. [PDF]

Plants (Basel)
Salanță LC, Zăpîrțan M, Nemeș SA, Pop CR, Fărcaș AC.   +4 more
europepmc   +1 more source

Multifocal motor neuropathy secondary to gluten intolerance: a case report. [PDF]

J Med Case Rep
Haddouali K, Simma K, Bellakhdar S, El Otmani H, El Moutawakil B, Rafai MA.   +5 more
europepmc   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]

Molecules
Biney E, Wang M, Cheong KL.
europepmc   +1 more source

Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]

Foods
Bianchi F, Agnolin L, Simonato B.
europepmc   +1 more source