Starch and gluten, the most important macromolecules in wheat flour, vary in thermal
properties. The thermal behavior of starch, gluten and their complexes during the …

Huge plastic waste is receiving worldwide attention nowadays due to its resistance to
degradation and toxicity on environmental components including humans. Improper …

The gluten-free food market is growing worldwide. Zein is a promising gluten substitute in
the gluten-free system due to its similar viscoelastic properties to gluten. However, a few …

The choice of a (bio) material plays a crucial role in the development of a drug delivery
system because it confers specific biopharmaceutical properties to the formulation and …

Vital wheat gluten is an important ingredient in the baking industry. Its technological quality
is associated to its protein content and protein chemical and structural characteristics. The …

This review presents applications of spectroscopic methods, infrared and Raman
spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins …

Highlights•Alkaline conditions impact on the protein structure.•Thereby influences their
solubility and other techno-functional properties.•Negative nutritional effects by chemical …

Proteins are among the most important molecules on Earth. Their structure and aggregation
behavior are key to their functionality in living organisms and in protein-rich products …

The high β-glucan content in barley disrupts the gluten network in dough. Scanning electron
microscopy (SEM), differential scanning calorimetry (DSC), fourier transform infrared …

Superabsorbent polymers (SAPs) are important in the health-care and personal care
industries. Products like bed pads and diapers improve the comfort and sanitary conditions …