The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Recently, gluten free foods have attracted much research interest motivated by the
increasing market. Despite the motivation for develo** gluten-free foods it is necessary to …

In wheat (Triticum aestivum L.), breeding efforts have focused intensively on improving grain
yield and quality. For quality, the content and composition of seed storage proteins (SSPs) …

Wheat is an important staple grain for humankind globally because of its end-use quality
and nutritional properties and its adaptability to diverse climates. For a small proportion of …

To feed the growing human population, global wheat yields should increase to
approximately 5 tonnes per ha from the current 3.3 tonnes by 2050. To reach this goal …

Wheat is a staple cereal in the human diet. Despite its significance, an increasing
percentage of the population suffers adverse reactions to wheat, which are triggered by …

Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of
increasing concern to consumers and health professionals as its incidence appears to be …

Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye.
Prolamins are the main components of gluten. Their high content in proline and glutamine …

Key message Recent genomic and functional genomics analyses have substantially
improved the understanding on gluten proteins, which are important determinants of wheat …

Wheat is the primary source of nutrition for many, especially those living in develo**
countries, and wheat proteins are among the most widely consumed dietary proteins in the …