Results 231 to 240 of about 43,442 (263)

Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

Comprehensive Reviews in Food Science and Food Safety, 2020
Audrey Girard, Joseph Awika
exaly  

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Food Hydrocolloids, 2020
Man Li, Qingjie Sun
exaly  

Gluten-free baking: Combating the challenges - A review

Trends in Food Science and Technology, 2017
Adil Gani, Asir Gani, Farah Naqash
exaly  

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Food Hydrocolloids, 2013
Jayne Böck, Srinivasan Damodaran
exaly  

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Trends in Food Science and Technology, 2016
Shabir Ahmad Mir, Imtiyāż Ahmad Zargar, Manzoor Ahmad Shāh   +2 more
exaly  

GLUTEN AND MODIFIED GLUTEN

2004
openaire   +1 more source

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Nutrients, 2018
Iris Joye, Dalia El Khoury
exaly  

Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders

Nutrients, 2013
, Andreas Vécsei, Michael Schumann
exaly  

GLUTEN ENTEROPATHY

Nutrition Reviews, 2009
openaire   +2 more sources

Foaming properties of gluten and acetylated gluten

Journal of Cereal Science, 2008
Ewa A. Żukowska, Ewa Rudnik, Jacek Kijeński   +2 more
openaire   +1 more source