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 …

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 …

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 …

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 …

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 …

Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the
nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution …

Wheat is the most important crops worldwide, providing about one-fifth of the daily protein
and calories for human consumption. The quality of cereal-based products is principally …

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