Size and shape of the repetitive domain of high molecular weight wheat gluten proteins. I. Small‐angle neutron scattering [PDF]
, 2003 Stefan U. Egelhaaf +5 more
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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 XXu Y +6 more
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A Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets. [PDF]
Foods, 2023 Barazi AÖ, Mehmetoğlu AÇ, Erkmen O.
europepmc +1 more source
Evaluation of spray-dried wheat gluten as a component of calf starters
, 1993 H. Terui, J.L. Morrill, M. Yashima
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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 +7 more
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Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour.
, 1996 Chiaki Yoshida +2 more
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Use of a mixture of barley-based fermented grains and wheat gluten as an alternative protein source in practical diets for Litopenaeus vannamei (Boone) [PDF]
, 2004 César Molina-Poveda, M. Moralés
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Spray-Dried Wheat Gluten Protein Hydrolysate Microcapsules: Physicochemical Properties, Retention of Antioxidant Capability, and Release Behavior Under Simulated Gastrointestinal Digestion Conditions. [PDF]
Food Sci NutrGanjiVtan B +4 more
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The effects of replacing fish meal or soy protein concentrate with wheat gluten on growth, whole-body composition, and the retention and apparent digestibility coefficient of amino acids in Japanese seabass (Lateolabrax japonicus). [PDF]
Front Physiol, 2023 Zhang Y +7 more
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