Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …

A shift from animal protein‐to plant protein‐based foods is crucial in transitioning toward a
more sustainable global food system. Among food products typically stabilized by animal …

Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its
applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds …

The application of colloidal delivery systems for the encapsulation, protection and increased
bioavailability of bioactive ingredients has recently gained increasing interest. The aim of …

Hydrolysis parameters (temperature, E/S ratio, pH, and time) for acid protease (from
Aspergillus usamii) hydrolysis of wheat gluten were optimized by response surface …

Functionality of muscle proteins is closely related to the qualitative characteristics of the final
products. Enzymatic glycosylation was explored as a way to upgrade the functionality of …

Rutin‐loaded corn protein hydrolysate–carboxymethyl chitosan (CPH‐NOCC) Maillard
conjugate nanoparticles (NPs) with superior stability under different NaCl concentrations (0 …

Wheat gluten is an abundant plant protein with many applications in food and non-food
products. However, hydrophobicity of the gluten has limited its applications. Acetylation as a …

Gluten is produced as a coproduct of the wheat starch isolation process. In this study, gluten
was hydrolyzed to degrees of hydrolysis (DH) of 3–6–10 and 1–2–3 with alcalase and …

Applications of glutenin and gliadin in food products are limited as they cannot provide
desirable functional properties. The objectives of this study were to improve the functional …