Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels

Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

(2020) Mingfei Li et al.   JOURNAL OF CEREAL SCIENCE

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

(2020) Chuanwu Han et al.   FOOD HYDROCOLLOIDS

Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics

(2020) Min Liu et al.   FOOD HYDROCOLLOIDS

Effect of heating and acidic pH on characteristics of wheat gluten suspension

(2019) Swati Garg et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes

(2019) Fuchao Zhan et al.   JOURNAL OF MOLECULAR LIQUIDS

Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics

(2019) Changfeng Li et al.   FOOD CHEMISTRY

Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

(2019) Rebekka Thøgersen et al.   FOOD CHEMISTRY

Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins

(2019) Yu Tang et al.   FOOD HYDROCOLLOIDS

Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten

(2019) Xiaohui Zhao et al.   FOOD HYDROCOLLOIDS

Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough

(2018) Xingfeng Guo et al.   FOOD CHEMISTRY

Aggregation of gluten proteins in model dough after fibre polysaccharide addition

(2017) Agnieszka Nawrocka et al.   FOOD CHEMISTRY

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

(2017) Kai-Qiang Wang et al.   FOOD CHEMISTRY

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

(2017) Agnieszka Nawrocka et al.   FOOD HYDROCOLLOIDS

Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction

(2017) Yun-Hui Cheng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

(2017) Denglin Luo et al.   JOURNAL OF CEREAL SCIENCE

Effects of inulin on the structure and emulsifying properties of protein components in dough

(2016) Juan Liu et al.   FOOD CHEMISTRY

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics

(2015) Maarten A. Mensink et al.   CARBOHYDRATE POLYMERS

Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study

(2015) Talina Vanessa Nieto-Nieto et al.   FOOD HYDROCOLLOIDS

Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan

(2015) F. Yasmeen et al.   GENETICS AND MOLECULAR RESEARCH

Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

(2015) Vandana Dhaka et al.   JOURNAL OF FOOD QUALITY

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

(2015) Pei Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

(2014) Pei Wang et al.   FOOD HYDROCOLLOIDS

Study on the interaction between gliadins and a coumarin as molecular model system of the gliadins–anthocyanidins complexes

(2013) Silvia Tozzi et al.   FOOD CHEMISTRY

Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study

(2011) Evelina G. Ferrer et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Rheological properties and structure of inulin–whey protein gels

(2009) Pawel Glibowski   INTERNATIONAL DAIRY JOURNAL

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

(2007) Bert Lagrain et al.   FOOD CHEMISTRY