Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality
of gluten. The effect is more pronounced while preparing fiber-enriched cereal products …

A sustainable and wholesome food supply is the most important incentive that has led to an
increasing interest in ancient wheats over the past few decades. Domestication of wheat …

Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac
disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture …

Wheat cultivars grown at three different locations in North India were assessed for their
variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of …

Proteins represent a group of biopolymers with interesting properties to be employed as raw
materials in the preparation of nanoparticles for drug delivery purposes. Due to the inherent …

Celiac disease (CeD) affects about 1% of most world populations. It presents a wide
spectrum of clinical manifestations, ranging from minor symptoms to mild or severe …

Sincere efforts of researchers are underway to understand the functionality of different fats
and oils in relation to cookie quality. The quality of cookie primarily relies upon the …

Expanding plant‐based protein applications is increasingly popular. Polyphenol interactions
with wheat gluten proteins can be exploited to create novel functional foods and food …

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 …