Background Demand for plant-based meat is increasing as the flexitarian diet becomes
popular. Many meat analog products in the market are made from soy and wheat proteins …

The authors have duplicated parts of a paper that had already appeared in published in
Food Chemistry Vol 406, 135044-https://doi. org/10.1016/j. foodchem. 2022.135044 and this …

Evaluation of nanoparticles (NPs) for biomedical applications has received a lot of attention
for detailed study on pharmacokinetics prior to clinical application. In this study, pure C-SiO2 …

Wheat gluten protein (WG) is a kind of plant protein with high quality, low price and rich
nutrition. But its low solubility limits its application in food products. Therefore, this work …

Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct
of the production of wheat starch. As a commercial product, wheat gluten is increasingly …

Concerned to chemical structure, the viscous gamma-polyglutamic acid (γ-PGA) should
have the similar characteristics with antifreeze hydrocolloids and polypeptides which have …

Creating nutritional noodle with high quality has become a new research hotspot in the field
of food science. In this study, heat-moisture treated whole-grain highland barley was …

To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid,
xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying …

This work investigated the effects of liquid nitrogen immersion freezing (LNF),− 35° C air
freezing (AF-35℃) and− 18° C air freezing (AF-18℃) on the physical and chemical …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …