Results 221 to 230 of about 68,598 (332)

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 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

Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten.

, 2000
Sadako Takasaki, Shunrô Kawakishi
openalex   +2 more sources

Inheritance of Wet Gluten Content and Gluten Index in Wheat

ACTA AGRONOMICA SINICA, 2011
Hai-Fei Yu, Tang Jianwei, Huang Feng, Xin-Ping Li, Guihong Yin, Han Yulin, Guangyu Yang, Wang Lina   +7 more
openaire   +2 more sources

What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 5, September 2025.
ABSTRACT Introducing underutilized legumes as plant‐based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exhibit off‐flavors and aromas, causing negative consumer perceptions.
Piyumi Chathurangi Wanniarachchi, Greg Shea, Mauro Mocerino, Sarita Jane Bennett, Rewati Raman Bhattarai, Ranil Coorey   +5 more
wiley   +1 more source

Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential. [PDF]

Molecules
Mika M, Wikiera A.
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

Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By‐Products and Waste

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 5, September 2025.
Abstract This review systematically explores the emerging use of food by‐stream materials in 3D printing (3DP) applications, addressing the pressing need for sustainable resource utilization in the food sector. The review evaluates the potential of food by‐products and waste, ranging from agricultural, animal, marine, microbial fermented biomass, and ...
Mohammed A. Bareen, Derossi Antonio, Maria G. Corradini, Caporizzi Rossella, D'Incecco Paolo, Sindaco Marta, Severini Carla   +6 more
wiley   +1 more source

Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites. [PDF]

Foods
Chen H, Zhao H, Li C, Zhou C, Chen J, Xu W, Jiang G, Guan J, Du Z, Luo D.   +9 more
europepmc   +1 more source