Results 381 to 390 of about 216,318 (403)

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Food Hydrocolloids, 2019
David Julian McClements, Liqiang Zou, Wei Liu   +2 more
exaly  

Imported gluten‐free foods: free of gluten?

Medical Journal of Australia, 2015
openaire   +2 more sources

Update 2020: nomenclature and listing of celiac disease–relevant gluten epitopes recognized by CD4+ T cells

Immunogenetics, 2019
L. Sollid, J. Tye-Din, Shuo-Wang Qiao, R. Anderson, C. Gianfrani, F. Koning   +5 more
semanticscholar   +1 more source

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Trends in Food Science and Technology, 2015
Pei Wang
exaly  

What can play the role of gluten in gluten free pasta?

Trends in Food Science and Technology, 2013
Alessandra Marti
exaly  

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

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

Trends in Food Science and Technology, 2016
Manzoor Ahmad Shah, Imtiyaz Ahmad Zargar
exaly  

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Food Chemistry, 2017
Kaiqiang Wang, Shui-Zhong Luo, Zhi Zheng
exaly  

Gluten

2020
openaire   +1 more source

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Food Hydrocolloids, 2018
Jian Guo, Zhi-Li Wan, Xiao-Quan Yang
exaly