Results 231 to 240 of about 64,624 (342)

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

Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction

Cereal Chemistry, Volume 102, Issue 3, Page 628-640, May/June 2025.
ABSTRACT Background and Objectives Spectroscopy of wheat kernels and flour has been used as a rapid tool to assess wheat quality, but predictions still lack in accuracy for most quality parameters except for protein content. To enable an improved prediction of further quality characteristics, new approaches are needed.
Denise Ziegler, Lukas Buck, Katharina Anne Scherf, Lutz Popper, Bernd Hitzmann   +4 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

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. [PDF]

Foods, 2023
Zhang R, Yang Y, Liu Q, Xu L, Bao H, Ren X, Jin Z, Jiao A.   +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

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
openalex   +1 more source

Exploring preharvest sprouting (PHS) and late‐maturity alpha‐amylase (LMA) in wheat through proteomics: A review

Crop Science, Volume 65, Issue 3, May/June 2025.
Abstract Climate fluctuations have made it increasingly difficult for growers to maintain the quality and quantity of their grain to a degree that is satisfactory to buyers. Challenges for growers are preharvest sprouting (PHS) and late‐maturity alpha‐amylase (LMA), which are influenced by weather and genetic differences between varieties. Both lead to
John H. Kelly, Alison L. Thompson, Amber L. Hauvermale   +2 more
wiley   +1 more source

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