Results 141 to 150 of about 23,976 (282)

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten‐Free Bread: A Study of Physical Characteristics, Texture, and Nutrition

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This literature review investigates how effectively hydroxypropyl methylcellulose (HPMC) and xanthan gum work to enhance the texture, volume, and sensory characteristics of gluten‐free bread. The review comes to the conclusion that these hydrocolloids greatly improve bread quality, based on an analysis of 41 studies.
Fetriyuna Fetriyuna, Annisa Nur Salma, Putri Widyanti Harlina, Vira Putri Yarlina, Ratna Chrismiari Purwestri   +4 more
wiley   +1 more source

The prevalence and impact of gluten‐free food insecurity in pediatric celiac disease

Journal of Pediatric Gastroenterology and Nutrition, Volume 82, Issue 1, Page 108-117, January 2026.
Abstract Objectives Celiac disease (CeD) requires lifelong adherence to a gluten‐free (GF) diet (GFD), though GF foods are more expensive. This study aimed to: (1) evaluate concordance between GF and general food insecurity (FI) among households with a child with CeD, (2) assess demographic and social factors associated with GF FI, and (3) investigate ...
Andrew Krueger, Rashmi D. Sahay, Emrah Gecili, Adrienne W. Henize, Andrew F. Beck, Melissa Klein, Daniel Mallon   +6 more
wiley   +1 more source

Self-assembly mechanisms of wheat gluten peptides: Modulating interfacial behavior and foaming properties. [PDF]

Food Chem X
Cao J, Fan G, Lu B, Xiao Z, Xin G.
europepmc   +1 more source

Evaluate of Wheat Gluten as a Protein Alternative for Fish Meal and Soy Protein Concentrate in Red Spotted Grouper Epinephelus akaara. [PDF]

Metabolites, 2023
Cheng Y, Wang Y, Dong Z, Storebakken T, Xu G, Shi B, Zhang Y.   +6 more
europepmc   +1 more source

Evaluation of enzyme-modified wheat gluten as a component of milk replacers for calves

, 1994
H. Terui, J.L. Morrill, James J. Higgins
openalex   +2 more sources

Embracing Tourism Dietary Inclusivity: A Paradigm Shift in Destination Policy Development

International Journal of Tourism Research, Volume 28, Issue 1, January/February 2026.
ABSTRACT This study addresses a significant gap in tourism literature by exploring the dietary needs of tourists—an often‐overlooked aspect of the travel experience. Using survey data from diverse customer groups in Singapore, and framed by Social Practice Theory, the research identifies patterns in dietary needs and highlights gaps in current tourism ...
Zohre Mohammadi, Abhishek Singh Bhati, Valeriya Radomskaya   +2 more
wiley   +1 more source

Fabrication and evaluation of vitamin doped Zno/AgNPs nanocomposite based wheat gluten films: a promising findings for burn wound treatment. [PDF]

Sci Rep, 2023
Sajjad A, Ali H, Zia M.
europepmc   +1 more source

Wheat Flour Intake Promotes Weight Gain and Metabolic Changes in Mice

Molecular Nutrition &Food Research, Volume 70, Issue 2, 29 January 2026.
When given a choice between standard chow and wheat‐based foods such as bread or baked wheat flour, mice consistently preferred the wheat products. This selective intake led to significant weight gain despite unchanged total caloric consumption. Wheat flour intake was associated with reduced energy expenditure, enhanced hepatic fatty acid synthesis ...
Shigenobu Matsumura, Miona Marutani, Eri Nousou, Nagisa Murakami, Saki Mizobata, Miyu Fujisawa, Mizuki Fujiwara, Nanase Iki, Soyoka Horie, Yuka Yamato, Azumi Yamamoto, Mina Fujitani, Teppei Fujikawa, Chinami Ishibashi, Shigeo Takenaka   +14 more
wiley   +1 more source

Accelerated Screening of Wheat Gluten Strength Using Dual Physicochemical Tests in Diverse Breeding Lines. [PDF]

Methods Protoc
Hadinezhad M, Frégeau-Reid J, Giles M, Ballentine J, Carkner B.   +4 more
europepmc   +1 more source

Food supplementation with wheat gluten leads to climbing performance decline in Drosophila melanogaster. [PDF]

MicroPubl Biol, 2022
Remy NQ, Guevarra JA, Vonhoff FJ.
europepmc   +1 more source