Results 211 to 220 of about 66,474 (288)

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

Preparation, properties and applications of wheat gluten edible films

, 2000
Patrícia S. Tanada-Palmu, Helen Hughes, Lea Hyvönen   +2 more
openalex   +2 more sources

Characteristics of Films Prepared from Wheat Gluten and Phenolic Extracts from Porphyra haitanensis and Its Application for Salmon Preservation. [PDF]

Foods
Yu T, Xu J.
europepmc   +1 more source

Research on the Properties of Zein, Soy Protein Isolate, and Wheat Gluten Protein-Based Films Containing Cellulose Nanocrystals. [PDF]

Foods, 2022
Fu M, Cao M, Duan J, Zhou Q, Dong M, Zhang T, Liu X, Duan X.   +7 more
europepmc   +1 more source

Effects of multi-functional additives during foam extrusion of wheat gluten materials. [PDF]

Commun Chem
Bettelli MA, Hu Q, Capezza AJ, Johansson E, Olsson RT, Hedenqvist MS.   +5 more
europepmc   +1 more source

High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. [PDF]

Molecules, 2022
Gasparre N, van den Berg M, Oosterlinck F, Sein A.   +3 more
europepmc   +1 more source

High-protein diets in hyperlipidemia: effect of wheat gluten on serum lipids, uric acid, and renal function

, 2001
David Jenkins, C.W.C. Kendall, E. Vidgen, Livia S. A. Augustin, Marjan van Erk, Anouk Geelen, T Parker, Dorothea Faulkner, Vladimir Vuksan, R G Josse, Lawrence A. Leiter, Philip W. Connelly   +11 more
openalex   +1 more source

Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment [PDF]

, 2006
Bert Lagrain, Kristof Brijs, Jan A. Delcour   +2 more
openalex   +1 more source

Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties. [PDF]

Foods
Guo Z, Huang J, Mei X, Sui Y, Li S, Zhu Z.   +5 more
europepmc   +1 more source

Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation. [PDF]

Curr Res Food Sci, 2023
Chen S, Zhang F, Ananta E, Muller JA, Liang Y, Lee YK, Liu S, Liu S.   +7 more
europepmc   +1 more source