Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that
have potential benefits for human health. However, the bitter‐tasting hydrophobic peptides …

Due to their high reactivity, chemical versatility and economic competitiveness,
formaldehyde-based poly-condensation adhesives are used in huge amounts-in 2010 in the …

Abstract β-carotene was encapsulated in Pickering emulsions stabilized by biopolymer
particles formed by wheat gluten nanoparticles (WGN) or wheat gluten nanoparticle-xanthan …

The rheological behavior and thermal properties of wheat gluten following partial hydrolysis
using Alcalase and subsequent microbial transglutaminase (MTGase) cross-linking were …

Wheat gluten protein (WGP) is a fine-quality plant-based protein resource. However, as its
unparalleled reticulation structure, the processing properties of WGP are extremely poor …

The characteristics of rice protein deamidated (DRP) by choline chloride-citric acid and
glucose-citric acid natural deep eutectic solvents (CC NADES, G–C NADES) at different …

Coconut protein (CP) has become an option for use in the food industry. However, the
application of CP is limited owing to its low solubility. The purpose of this research was to …

The low solubility of wheat gluten (WG) considerably limits its application. Owing to its high
hydrolytic efficiency, alcalase was the protease selected for the enzymatic hydrolysis of WG …

After the bitterness of wheat gluten (WG) hydrolysates using single-enzyme treatment was
assessed by taste dilution analysis (TDA), schemes of sequential hydrolysis with endo-and …

BACKGROUND Bitter taste is the main limiting factor for various applications of protein
hydrolysates. Frequently used physicochemical methods for debittering protein hydrolysates …