Results 281 to 290 of about 4,366,067 (404)

A Review of Gelation of Plant Proteins and Their Influencing Factors

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
Schematic representation of the thermal aggregation and gelation of soy protein as influenced by pH (from 6.8 to 5.8) at 95°C. This review mainly aims to provide an overview of plant protein gelation mechanism, extraction technologies, gelling properties of plant proteins and their influencing factors.
Dandan Hui, Wenting Liang, Rong Wang, Xiao Feng, Xiaozhi Tang   +4 more
wiley   +1 more source

Assessment of Gluten-Free Products’ Availability and Satisfaction in a Polish Population of Coeliac Disease Patients and Their Caregivers

Dominika Głąbska, Dominika Guzek, Dominika Skolmowska, Frank Vriesekoop   +3 more
openalex   +1 more source

Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal. [PDF]

Foods
Nakov G, Jukić M, Soler F, Syleimanova S, Lukinac J, Estivi L, Brandolini A, Hidalgo A.   +7 more
europepmc   +1 more source

Prevalence of antigliadin IgA antibodies in psoriasis vulgaris and response of seropositive patients to a gluten-free diet

, 2017
Nikolai A Kolchak, Maria K Tetarnikova, Maria S Theodoropoulou, Alexandra P Michalopoulou, Demetrios S. Theodoropoulos   +4 more
openalex   +2 more sources

Structural and Functional Properties of Araucaria araucana and Araucaria angustifolia Seed Proteins as a Plant‐Based Food Source

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
Morphologically, A. angustifolia seeds were significantly larger, while A. araucana exhibited more regular, triangular shapes. Proximate composition revealed a carbohydrate‐rich profile in both species, with a significantly higher lipid content in A. araucana. Amino acid analysis showed similar profiles, with high levels of aspartic and glutamic acids.
Juliana Ripari Garrido, Mariela Patrignani, Paula A. Conforti   +2 more
wiley   +1 more source

Effects of Cantaloupe (<i>Cucumis melo</i>) Melon Seed Flour on Physicochemical Characteristics and Consumer Acceptance of Gluten-Free Cookies. [PDF]

Foods
Medina S, Cedillos R, Miguez SM, Muela A, Villasmil E, Marcia J, Prinyawiwatkul W.   +6 more
europepmc   +1 more source

Engineered Decellularized Matrix Hydrogels with Crypt–Villus Topography for Forming Functional Intestinal Epithelium

Small, Volume 21, Issue 49, December 10, 2025.
A decellularized matrix hydrogel is fabricated with intestinal crypt/villus topography using an inverse‐molding technique over a sacrificial hydrogel with rapid and autonomous dissolution. Integrating a biofabrication workflow with a matrix with proper stiffness, bioactivity, and topography creates a functional intestinal barrier suitable for drug ...
Ngoc Ha Luong, Van Thuy Duong, Jonathan B. Bryan, Chien‐Chi Lin   +3 more
wiley   +1 more source

Development and quality assessment of gluten-free cookies using rice flour and date fruit. [PDF]

Front Nutr
Akram S, Chatha A, Abid J, Farooq U, Ahmad AMR.   +4 more
europepmc   +1 more source

A Systematic Review and Meta‐Analysis Evaluating the Efficacy of a Gluten‐Free Diet and a Low FODMAPS Diet in Treating Symptoms of Irritable Bowel Syndrome

American Journal of Gastroenterology, 2018
J. Dionne, A. Ford, Yuhong Yuan, W. Chey, B. Lacy, Yuri A Saito, E. Quigley, P. Moayyedi   +7 more
semanticscholar   +1 more source

Label‐Free Electrochemical Impedance Spectroscopy for Biosensing: Evolving Interfaces and Mechanistic Insights

Small Science, Volume 5, Issue 12, December 2025.
Electrochemical impedance spectroscopy‐based label‐free biosensors offer rapid, direct, and sensitive analyte detection by measuring impedance changes in real time. Innovations in nanoengineered electrode surfaces and biorecognition elements have enhanced their performance facilitating point‐of‐care applications, despite ongoing challenges in ...
Nandhinee Radha Shanmugam, Joshua Rainbow, Jeong‐Chan Lee, Pawan Jolly, Donald E. Ingber   +4 more
wiley   +1 more source