Results 191 to 200 of about 68,598 (332)

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

Peptic hydrolysis of gluten, glutenin and gliadin from wheat grain: Kinetics and characterisation of peptides

, 1986
Philippe Masson, Daniel Tomé, Yves Popineau   +2 more
openalex   +2 more sources

Comparative Analysis of Physicochemical and Functional Properties of Dry and Wet Fractionated Red Lentil Proteins

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
Effect of dry, wet, and mild wet extraction methods on red lentil protein functionalities and structure. ABSTRACT Plant proteins are increasingly recognized for their role in sustainable diets, with functional properties being critical for food applications. However, the influence of extraction methods on legume proteins remains underexplored.
Manoj Kumar Pulivarthi, Bipin Rajpurohit, Snehasis Chakraborty, Yonghui Li, Scott R. Bean, Kaliramesh Siliveru   +5 more
wiley   +1 more source

Biodegradation, Bioassimilation and Recycling Properties of Wheat Gluten Foams. [PDF]

ACS Agric Sci Technol
Bettelli MA, Perdigón LA, Zhao L, Pereira PFM, Jiménez-Quero A, Capezza AJ, Prade T, Johansson E, Olsson RT, Hedenqvist MS, Sabino MA.   +10 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

Distribution of Deoxynivalenol in Wheat, Wheat Flour, Bran, and Gluten, and Variability Associated with the Test Procedure [PDF]

, 2003
María M Samar, Constantino Ferro Fontán, Silvia Liliana Resnik, Ana Pacín, Marcelo D Castillo   +4 more
openalex   +1 more source

Pseudocereal Proteins: Structural and Nutritional Properties, Applications in Food Matrices, In Vitro Digestibility, and Bioactivity

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
The trend toward plant‐based proteins has driven the study of unconventional sources, such as pseudocereal proteins (amaranth, quinoa, and buckwheat). This review analyzes their nutritional, techno‐functional, and bio‐functional aspects, their application in food products, especially beverages, and their digestibility through in vitro methods ...
Santiago E. Suárez, Francisco Speroni, María Cristina Añón   +2 more
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

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

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours) [PDF]

, 2003
Patrícia S. Tanada-Palmu, Carlos Raimundo Ferreira Grosso   +1 more
openalex   +1 more source