The projected global population is expected to reach around 9.7 billion by 2050, indicating a
greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been …

Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the
animal feed industry, but has attracted attention as a food ingredient owing to its high dietary …

Wheat bran, the primary by-product from the wheat milling process, represents an abundant
reservoir of essential nutrients, dietary fiber, vitamins, minerals, and bioactive compounds …

To address the poor physiochemical and functional properties a novel wet refining (using
Valley Beater) treatment was adopted for modification of wheat bran fiber. Valley Beater …

Inflammation is an important biological response to any tissue injury. The immune system
responds to any stimulus, such as irritation, damage, or infection, by releasing pro …

Food processing generates significant quantities of side streams or by-products, which often
pose challenges for waste management and environmental sustainability. Concretely, most …

Wheat is an important food crop worldwide, providing substantial calories and nourishment.
Genetic variability in wheat germplasm is crucial for the development of cultivars with …

Diabetes is a chronic disease characterized by increased blood sugar levels that affects
patient health and life. Following cardiovascular diseases and cancers, it has become the …

Dietary fiber (DF) is considered an interventional diet beneficial for human health. High DF
intake effectively reduces the incidence of three major chronic diseases, type 2 diabetes …

Wheat bran (WB) is a well‐known and valuable source of dietary fiber. Arabinoxylan (AX) is
the primary hemicellulose in WB and can be isolated and used as a functional component in …