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Food Hydrocolloids, 2021
Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality of gluten. The effect is more pronounced while preparing fiber-enriched cereal products, where additional fibers add further complexity to the starch-protein
Sushil Dhital, Guohua Zhao
exaly +2 more sources
Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality of gluten. The effect is more pronounced while preparing fiber-enriched cereal products, where additional fibers add further complexity to the starch-protein
Sushil Dhital, Guohua Zhao
exaly +2 more sources
Advanced properties of gluten-free cookies, cakes, and crackers: A review
Trends in Food Science and Technology, 2020Background There is a growing demand for gluten-free bakery products from groups with celiac disease, gluten sensitivity, and/or health consciousness.
Weiqun Wang, Yonghui Li
exaly +2 more sources
Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins.
International Journal of Biological Macromolecules, 2023Understanding the interplay between gluten and wheat starch is crucial for elucidating the digestibility mechanism of gluten in wheat-based products. However, this mechanism remains under-investigated.
Jiwei Kuang +7 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2021
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood ...
Zhen Wang +6 more
semanticscholar +1 more source
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood ...
Zhen Wang +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2022
Due to the crucial role of gluten network in maintaining the tensile properties of frozen-cooked noodles (FCNs), the underlying mechanism of protective effect of curdlan on FCNs quality during frozen storage was explored from the perspective of ...
Ying Liang +9 more
semanticscholar +1 more source
Due to the crucial role of gluten network in maintaining the tensile properties of frozen-cooked noodles (FCNs), the underlying mechanism of protective effect of curdlan on FCNs quality during frozen storage was explored from the perspective of ...
Ying Liang +9 more
semanticscholar +1 more source
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
Critical reviews in food science and nutrition, 2022Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete ...
Samandeep Kaur +6 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2021
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source
Gluten-Related Disorders: Gluten Ataxia
Digestive Diseases, 2015The term gluten-related disorders (GRD) refers to a spectrum of diverse clinical manifestations triggered by the ingestion of gluten in genetically susceptible individuals. They include both intestinal and extraintestinal manifestations. Gluten ataxia (GA) is one of the commonest neurological manifestations of GRD.
Marios, Hadjivassiliou +2 more
openaire +2 more sources