Functional characterization of plant-based protein to determine its quality for food applications
Protein plays a role as an indispensable macronutrient in human nutrition. The utilization of
new protein sources from plants requires a thorough investigation for application in foods …
new protein sources from plants requires a thorough investigation for application in foods …
Chemical modifications and their effects on gluten protein: An extensive review
E Abedi, K Pourmohammadi - Food chemistry, 2021 - Elsevier
Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …
enzymatic and engineering modifications. Chemical modifications have myriad advantages …
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage–A review from gluten, glutenin and gliadin perspectives
P Wang, Z Jin, X Xu - Trends in Food Science & Technology, 2015 - Elsevier
Background Gluten proteins are considered as quality determinants in cereal-based food
product by forming the backbone structure of dough. Freezing technique has largely …
product by forming the backbone structure of dough. Freezing technique has largely …
Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin-and gliadin-rich fractions
In this study, the effect of frozen storage on chemical and physical properties of wheat gluten-
, glutenin-and gliadin-rich fractions was evaluated. Chemical changes were studied by size …
, glutenin-and gliadin-rich fractions was evaluated. Chemical changes were studied by size …
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin-and gliadin-rich fractions
The effect of frozen storage on the water sorption capability, water mobility, secondary
structure, thermal and microscopic properties of gluten-, glutenin-and gliadin-rich fractions …
structure, thermal and microscopic properties of gluten-, glutenin-and gliadin-rich fractions …
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
Background Proteins are essential nutrients required in various body functions and normal
human life. However, in the food industry, the application of proteins especially those of …
human life. However, in the food industry, the application of proteins especially those of …
Versatile wheat gluten: functional properties and application in the food-related industry
M Zhang, R Jia, M Ma, T Yang, Q Sun… - Critical reviews in food …, 2023 - Taylor & Francis
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 …
of the production of wheat starch. As a commercial product, wheat gluten is increasingly …
Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution
S Liu, Y Jiang, B Xu, S Jiang - Food Chemistry, 2023 - Elsevier
To explore the influence of rolling speed on texture property of the noodle dough with 34%
and 38% water additions, the water status, development of gluten network, and bubble …
and 38% water additions, the water status, development of gluten network, and bubble …
Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates
H Feng, H Jin, Y Gao, S Yan, Y Zhang, Q Zhao, J Xu - Food chemistry, 2020 - Elsevier
This study investigated changes of the structure and emulsifying properties of peanut protein
isolate (PPI) during multiple freeze-thaw (FT) cycles. According to the Fourier transform …
isolate (PPI) during multiple freeze-thaw (FT) cycles. According to the Fourier transform …
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough
N Chen, Q Yang, CC Zhang, HQ Chen - Journal of Cereal Science, 2023 - Elsevier
This study aimed to investigate the impact of basil seed gum (BSG) on the textural,
rheological properties, water state, gluten depolymerization and microstructure of the frozen …
rheological properties, water state, gluten depolymerization and microstructure of the frozen …