Results 171 to 180 of about 23,976 (282)

Effect of Arabinoxylan from Wastewater Generated during Vital Wheat Gluten Production on Liver Metabolism in Type 2 Diabetic Mice. [PDF]

Foods, 2023
Luo D, Li X, Geng M, Zhang Y, Lan H, Li J, Qi C, Bai Z, Huang J.   +8 more
europepmc   +1 more source

Effect of replacing milk proteins with wheat gluten and soybean products on digestibility of nutrients and growth performance in nursery pigs

, 1991
B. T. Richert, J.L. Morrill, Joe D Hancock   +2 more
openalex   +2 more sources

Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT One of the leading hypotheses of plant protein texturization during extrusion is the formation of disulfide bonds during the extrusion process. This study aimed to gain a deeper understanding of the role of disulfide bonds during the texturization of plant protein high moisture meat analogs.
Joshua B. Bernin, Preston Watanabe, Brennan Smith, Ryan J. Kowalski, Girish M. Ganjyal   +4 more
wiley   +1 more source

Fabrication of Zein Nanoparticle-Functionalized Wheat Gluten Amyloid Fibril/Methyl Cellulose Hybrid Membranes with Efficient Performance for Water-in-Oil Emulsion Separation. [PDF]

Polymers (Basel)
Lai YR, Lin JY, Hsu JT, Lin TH, How SC, Wang SS.   +5 more
europepmc   +1 more source

Impact of Insoluble Dietary Fiber and CaCl₂ on Structural Properties of Soybean Protein Isolate-Wheat Gluten Composite Gel. [PDF]

Foods, 2023
Lian W, Hu Q, Qu M, Sun B, Liu L, Zhu Y, Xia X, Huang Y, Zhu X.   +8 more
europepmc   +1 more source

Conformation and Surface Properties of Gluten Treated with Protease from Germinating Wheat [PDF]

, 2002
Shaha Ranajit Kumar
openalex   +1 more source

Enhancing Gluten‐Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The increasing demand for gluten‐free foods has driven the formulation of baked products using alternative raw materials to replace wheat. This study aimed to characterize the whole flours of forage palm, teff, and buckwheat, as well as evaluate their performance in gluten‐free breads.
Mateus Alves Araújo, Nathalia de Andrade Neves, Irene Andressa, Tatiana Nunes Amaral, Marcio Schmiele   +4 more
wiley   +1 more source

Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products. [PDF]

Food Chem X
Xu Y, Zhang R, Wang K, Chisoro P, Huang F, Wang J, Zhang C.   +6 more
europepmc   +1 more source

Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion. [PDF]

Foods, 2023
Ji Y, Wang Z, Deng Q, Chen J, He Z, Zeng M, Qin F, Pan H.   +7 more
europepmc   +1 more source

Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets

Xiaohui Liang, Jing Hong, Boya Liu, Yu Cui, Shuqing Zhang, Chong Liu, Erqi Guan, Saeed Hamid Saeed Omer, Zengyi Hu, Xueling Zheng   +9 more
openalex   +1 more source