Results 181 to 190 of about 23,976 (282)

Study on Parameters of Consumer Preferences for Alternative Wheat Products (Gluten-Free Foods) in USA and India

, 2018
Jolly Masih
openalex   +2 more sources

Correlating Molecular and Textural Properties of Raw Soy‐Based and Beef Burgers Using TD‐NMR and TPA

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The accelerating demand for plant‐based meat alternatives necessitates advanced analytical approaches capable of characterizing and optimizing texture—a key determinant of consumer acceptance. This study develops an integrated framework combining time‐domain nuclear magnetic resonance (TD‐NMR) and texture profile analysis (TPA) to elucidate ...
Moshe Hai Azachi, Zeev Wiesman
wiley   +1 more source

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications. [PDF]

Curr Res Food Sci, 2022
Hu F, Zou PR, Zhang F, Thakur K, Khan MR, Busquets R, Zhang JG, Wei ZJ.   +7 more
europepmc   +1 more source

Note on the absorption of water by the gluten of different wheats

, 1896
Frederick Bickell Guthrie
openalex   +2 more sources

Development of an Active Crosslinked Nanocomposite Film Based on Gelatin‐Ethyl Cellulose, Trans‐Cinnamaldehyde, and Silver Nanoparticles for the Preservation of Sliced Meat

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT This study aimed to develop a novel bioactive biobased packaging film combining gelatin (G) and ethyl cellulose (EC), cardanol and glycerol as plasticizers, trans‐cinnamaldehyde (TCA) as a crosslinker/bioactive compound, and silver nanoparticles (AgNPs) as bioactive agents.
Elham Sarmast, Shiv Shankar, Stephane Salmieri, Sahra Amel Rahmouni, Monique Lacroix   +4 more
wiley   +1 more source

Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten. [PDF]

Food Chem X
Zhang Z, Shi R, Zhu X, Zheng L, Jin M, Jiang D, Wu Y, Gao H, Chang Z, Wang D, Wu J, Huang J.   +11 more
europepmc   +1 more source

The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation. [PDF]

Food Chem X, 2022
Li S, Li M, Cao H, Guan X, Zhang Y, Huang K, Zhang Y.   +6 more
europepmc   +1 more source

Nutritional, Functional, and Technological Outcomes of Fortification Strategies in Unleavened Bakery Products: A Systematic Review

Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.
Incorporating cereal brans, wine and olive residues, and plant skins or extracts into baked products enhances fiber, protein, and bioactive compounds while improving antioxidant properties and oxidative stability. Moderate inclusion maintains acceptable sensory quality, offering a sustainable strategy to valorize agri‐food by‐products and reduce ...
Roberta Zupo, Fabio Castellana, Pasquale Crupi, Alessandro Annunziato, Filomena Corbo, Maria Lisa Clodoveo   +5 more
wiley   +1 more source

The Consistency Factor and the Viscosity Exponent of Soybean-Protein-Isolate/Wheat-Gluten/Corn-Starch Blends by Using a Capillary Rheometry. [PDF]

Molecules, 2022
Zhang W, Zhao D, Dong Z, Li J, Zhang B, Yu W.   +5 more
europepmc   +1 more source

Additional file 1 of Uncovering the genetic basis of gluten aggregation parameters by genome-wide association analysis in wheat (Triticum aestivum L.) using GlutoPeak

, 2022
Zhengqing Wu, Hong-Xia Qiu, Zhaoran Tian, Congcong Liu, Maomao Qin, Wenxu Li, Pan Yang, Wen Yao, Baoming Tian, Fang Wei, Zhengfu Zhou, Zhensheng Lei, Jinna Hou   +12 more
openalex   +1 more source