Results 201 to 210 of about 68,598 (332)

Impact of ingredients on quality and sensory characteristics of gluten-free baked goods [PDF]

Master of ScienceFood Science InstituteDelores ChambersThe rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products.
Gustafson, Kara L.
core  

Seed protein electrophoresis in plant genetics: Commemorating the pioneering contributions of Prof. Chittaranjan Kole and team to the foundation of plant proteomics

The Plant Genome, Volume 18, Issue 3, September 2025.
Abstract Despite the rapid progress of proteomics in human and other model organisms, plant proteomics has advanced at a comparatively slower pace. This review aims to highlight the pioneering work on seed protein markers detected by employing gel electrophoresis primarily by a team of Indian scientists that paved the way for elucidation of ...
Sarita Pandey, Shalini Tiwari, Poulami Bhattacharjee, Abhishek Anand, Lekha T. Pazhamala, Jeshima K. Yasin, Roshan Kumar Yadav   +6 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

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 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

Size and shape of the repetitive domain of high molecular weight wheat gluten proteins. I. Small‐angle neutron scattering [PDF]

, 2003
Stefan U. Egelhaaf, Eric van Swieten, Tjibbe Bosma, Esther de Boef, Alard A. Van Dijk, George T. Robillard   +5 more
openalex   +1 more source

Development of functional markers and expression analysis for a Peroxidase gene TaPod‐A3 on chromosome 7AL in wheat

The Plant Genome, Volume 18, Issue 3, September 2025.
Abstract Peroxidase (POD) is one of the key factors affecting the wheat flour quality. Characterization and development of functional markers, as well as expression analysis of POD genes, will help in breeding wheat cultivars and advanced lines with better flour quality.
Xinyuan Liu, Zhaoqiang Wang, Lili Wang, Yukun Cheng, Bin Bai, Hongwei Geng, Mengyao Ma   +6 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

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

Evaluation of spray-dried wheat gluten as a component of calf starters

, 1993
H. Terui, J.L. Morrill, M. Yashima
openalex   +2 more sources