Results 51 to 60 of about 18,686 (308)
Influence of supramolecular forces on the linear viscoelasticity of gluten [PDF]
, 2016 Stress relaxation behavior of hydrated gluten networks was investigated by means of rheometry combined with μ-computed tomography (μ-CT) imaging. Stress relaxation behavior was followed over a wide temperature range (0–70 °C).
A Lodge +52 more
core +1 more source
Nutrients, 2020 Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant ...
Yaya Wang +7 more
semanticscholar +1 more source
Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
Foods, 2021 The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat.
Verica Takač +5 more
doaj +1 more source
, 2014 A poster that was made for International Wheat Genome Conference in 2013, Japan. Also was slighly off the mark. ;) I was inspired by Denis Noble's Music of life.
Tamás László +2 more
openaire +2 more sources
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +3 more
core +1 more source
Effects of gliadin and glutenin on the hygroscopicity of freeze-dried apple powders
Frontiers in Nutrition, 2022 Wheat gluten addition in freeze-dried apple powders can effectively prevent their undesirable moisture adsorption and caking during long-term storage, but the working mechanism of wheat gluten had not been expounded.
Xiaotong Yang +5 more
doaj +1 more source
Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]
, 2018 Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel +3 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract The foams stabilized by the protein particles find numerous applications in the food and pharmaceutical sectors. The amphiphilic nature, economical cost, natural origin, health benefits, and good nutritional value of the protein‐based particles offer advantages in forming Pickering foams. The development of particle‐based foams has gained more
Harsh B. Jadhav
wiley +1 more source
Gluten Protein Compositional Changes in Response to Nitrogen Application Rate
Agronomy, 2021 Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations.
Daniela Horvat +5 more
doaj +1 more source