Results 161 to 170 of about 23,976 (282)

Impact of High-Soluble Modified Wheat Gluten as an Emulsifier on the Structure and Quality of Ice Cream

Jiawen Pei, Dandan Xiong, Minghe Zhang, Chenghao Liu, Ling Zhang, Xuebo Liu, Xiang Duan   +6 more
openalex   +1 more source

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental sustainability. This review highlights the integration of seaweed and seaweed‐derived compounds into a wide range of confectioneries, including chocolates, puddings,
Nima Mohammadi, Nikoo Ostovar
wiley   +1 more source

Hydrophilic composite nanoparticles of wheat gluten protein and carboxymethyl cellulose by pH cycle and its emulsification properties for loading curcumin. [PDF]

Food Chem X
Zou P, Costas C, Jyakhwo S, Luo Y, Luo L, Wei Z, Otero P.   +6 more
europepmc   +1 more source

Effect of Degumming Duration on the Behavior of Waste Filature Silk-Reinforced Wheat Gluten Composite for Sustainable Applications. [PDF]

ACS Omega, 2023
Bhowmik P, Kant R, Singh H.
europepmc   +1 more source

Rapid Evaluation of Wet Gluten Content in Wheat Using Hyperspectral Technology Combined with Machine Learning Algorithms

Yan Lai, Yan-Yan Li, Min Sha, Peng Li, Zhengyong Zhang   +4 more
openalex   +1 more source

Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Endogenous wheat flour lipids are known to play an important role in baked product quality, even though they constitute a minor fraction of wheat flour composition. They interact with gluten proteins throughout the different stages of dough processing and therefore contribute to specific quality traits in baked products.
Gamze Yazar, Jozef L. Kokini
wiley   +1 more source

Comparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases. [PDF]

Curr Res Food Sci
Kaemper C, Mossburger J, Geyer M, Hartl L, Geisslitz S, Scherf KA.   +5 more
europepmc   +1 more source

Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates. [PDF]

Front Nutr, 2022
Sun X, Zheng J, Liu B, Huang Z, Chen F.
europepmc   +1 more source

Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT As the most abundant nonstarch polysaccharides in cereals, arabinoxylans (AXs) contribute significantly to the global intake of dietary fiber. They play a crucial role in the breadmaking process with respect to dough rheology and texture, bread volume, and nutritional quality, especially when starting from wheat or rye flour.
Víctor González‐Alonso, Marko Verce, Luc De Vuyst, Frédéric Leroy   +3 more
wiley   +1 more source

Non-Celiac Wheat Gluten Sensitivity Model: Effects on Hepatic Morphophysiology of Wistar Rats. [PDF]

Nutrients
Duarte ALR, Silva GBVD, Santa Rosa AC, Raniero GZ, Monteiro ARG, de Souza GH, Sá-Nakanishi AB, Comar JF, Cuman RKN, Natali MRM.   +9 more
europepmc   +1 more source