Results 131 to 140 of about 1,929 (216)

Characterization and Classification of LMW-GS Genes at the <i>Glu-3</i> Locus of Bread Wheat. [PDF]

Int J Mol Sci
Zhao Y, Zhao X, Zhang D, Xiang Z, Yang H.   +4 more
europepmc   +1 more source

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2211-2221, 15 March 2026.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source

Uncovering Hidden Gluten Exposure in Celiac Patients: A Case Study in Family-Based Management and the Role of Point-of-Care Urine Testing and Psychological Assessment. [PDF]

Int J Mol Sci
Ruiz-Carnicer Á, Coronel-Rodríguez C, Guisado-Rasco MC, Comino I, Sousa C, Segura V.   +5 more
europepmc   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin-Glutenin Complex and Gelling Properties. [PDF]

Molecules
Zadeike D, Zvirdauskiene R, Basinskiene L.   +2 more
europepmc   +1 more source

Characterization of the polymorphism detected for the granule‐bound starch synthase (WX gene) in wild einkorn wheat

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2437-2446, 15 March 2026.
Abstract BACKGROUND The WX gene encodes the granule‐bound starch synthase I or waxy protein, which is the sole enzyme responsible for amylose synthesis in wheat seeds. Wild einkorn wheat (Triticum monococcum L. ssp. aegilopoides Link em. Thell.) could be an important source of variation for this gene. RESULTS This study assessed the WX gene variability
Juan B. Alvarez, Laura Castellano, Carlos Guzmán   +2 more
wiley   +1 more source

The Adaptable Binding Cleft of RmuAP1, a Pepsin-like Peptidase from <i>Rhodotorula mucilaginosa</i>, Enables the Enzyme to Degrade Immunogenic Peptides Derived from Gluten. [PDF]

Biomolecules
Zhang YH, Lin CL, Meng M.
europepmc   +1 more source

From Recommendation to Reality: The Follow‐Up Gap in Coeliac Disease

United European Gastroenterology Journal, Volume 14, Issue 3, April 2026.
Juha Taavela
wiley   +1 more source

High‐Temperature and Chemically Resistant Protein Material with Electric Insulation Properties Comparable to Todays Fossil‐Based Plastics

Advanced Sustainable Systems, Volume 10, Issue 3, March 2026.
Thermally treated wheat gluten‐based materials have the potential to be used as low‐voltage electric insulation in e.g. electric motors. A future implementation of these types of protein materials enables a balance between performance and sustainability (from fossil‐based to biobased materials) in e.g. automotive applications.
Jingyi Wang, Sirui Liu, Negin Yaghini, Fritjof Nilsson, Gregory Hunt, Kai Kallio, Stefano Montani, Mikael S. Hedenqvist   +7 more
wiley   +1 more source

Potential Transfer of Toxic Gluten from Biodegradable Tableware to Gluten-Free Foods: Implications for Individuals with Gluten-Related Disorders. [PDF]

J Agric Food Chem
Sousa C, Heredia A, de Arcos L, Segura V, Ruiz-Carnicer Á, Comino I.   +5 more
europepmc   +1 more source