An increasing number of foodborne outbreaks, growing consumer desire for healthier
products, and surging numbers of food allergy cases necessitate strict handling and …

Recent advances in software development and machine learning algorithms are
revolutionizing the way microstructures are analyzed and quantified in fields like biology and …

The differences in viscoelastic properties of gluten from two very different wheat flours, a
weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and …

Bread wheat (Triticum aestivum L.) is one of the crucial cereals consumed by human beings
and wheat gluten, the natural macromolecules, mainly determines the processing quality of …

Gluten proteins and their impact affecting the texture and rheology of wheat-based food
products is well-known. We are now using newly developed antibodies for LMW and HMW …

The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been
reported to play different key roles in different type of wheat products. This paper studied the …

Some recent studies have revealed individual and the combined interactions of gluten and
starch affecting dough mixing properties. However, the combined influence of high …

Burning of food materials during cooking can increase the difficulty in removal from solid
surfaces, forming residual food soils. Using molecular probe-based technologies, the aim of …

为揭示小麦粉面团形成过程水分状态和比例, 面团结构的变化, 以及这种变化与粉质仪和拉伸
仪表征的质量特性之间的关系; 认识面团形成过程表征筋力**弱的物质基础和变化机理 …

The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence
(IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The …