Results 271 to 280 of about 23,976 (282)

Wheat flour and vital wheat gluten

2000
openaire   +2 more sources

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Food Hydrocolloids, 2018
Jian Guo, Zhi-Li Wan, Xiao-Quan Yang
exaly  

Comprehensive, Quantitative Mapping of T Cell Epitopes in Gluten in Celiac Disease

Science Translational Medicine, 2010
Jason A Tye-Din, David A Van Heel, Arthur Tatham   +2 more
exaly  

Development of wheat gluten/nanocellulose/titanium dioxide nanocomposites for active food packaging

Carbohydrate Polymers, 2015
Nahla A El-Wakil, Enas A Hassan, Alain Dufresne   +2 more
exaly  

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Trends in Food Science and Technology, 2010
exaly  

Gluten free diet and nutrient deficiencies: A review

Clinical Nutrition, 2016
Giorgia Vici, Valeria Polzonetti
exaly  

VICRUM Vital Wheat Gluten

Chemical & Engineering News Archive, 1966
openaire   +2 more sources

Wheat Gluten Proteins: Gliadin

Gliadin, one of the two basic components of gluten complex, has been found only in cereal seeds, and chemically classified as basic proteins. It consists of homologous peptide chains and has more symmetrical, smaller structure thus lower moleculer weight than glutenin. It can be solubilized in solvents of hydrogen bond and 70-90% ethyl alcohol.
openaire   +1 more source

Recent advances in the formulation of gluten-free cereal-based products

Trends in Food Science and Technology, 2004
exaly  

Chemistry of gluten proteins

Food Microbiology, 2007
exaly