Study on electrospinning of wheat gluten: A review
H Zhang, C **, S Lv, F Ren, J Wang - Food Research International, 2023 - Elsevier
Electrospinning has attracted extensive attention among various nanofabrication
technologies owing to its ability to produce nanofiber structures with unique properties, such …
technologies owing to its ability to produce nanofiber structures with unique properties, such …
3D porous scaffolds from wheat glutenin for cultured meat applications
The determination of prolamins by ELISA and subsequent conversion of the resulting
concentration to gluten content in food appears to be a comparatively simple and …
concentration to gluten content in food appears to be a comparatively simple and …
Fabrication of cumin seed oil loaded gliadin-ethyl cellulose nanofibers reinforced with adipic acid for food packaging application
A Hosseini, S Ramezani, M Tabibiazar… - Food Packaging and …, 2021 - Elsevier
In this study, the water-insoluble cumin seed oil (CSO) loaded gliadin (GN)-nanofibers (NFs)
mat was prepared in the presence of ethyl cellulose (EC) and adipic acid (AD) using …
mat was prepared in the presence of ethyl cellulose (EC) and adipic acid (AD) using …
Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch
S Zheng, J Zhou, M Lv, J Du, B Zhou, W Ding… - International Journal of …, 2024 - Elsevier
To know the influence of lauric acid (LA) on wheat flour fresh noodles (WFN) quality and the
latent mechanism, the effect of LA on cooking properties, digestibility and structure of WFN …
latent mechanism, the effect of LA on cooking properties, digestibility and structure of WFN …
Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications
HJ McKerchar, S Clerens, RCJ Dobson, JM Dyer… - Trends in Food Science …, 2019 - Elsevier
Background Although formation of protein-protein crosslinks during food processing is
known to influence food properties, a detailed molecular view of this crosslinking is still …
known to influence food properties, a detailed molecular view of this crosslinking is still …
Extrusion-cooking modifies physicochemical and nutrition-related properties of wheat bran
C Roye, M Henrion, H Chanvrier, K De Roeck… - Foods, 2020 - mdpi.com
The potential of extrusion-cooking to change the physicochemical characteristics of wheat
bran, increase its nutritional value and decrease its recalcitrance towards fermentation was …
bran, increase its nutritional value and decrease its recalcitrance towards fermentation was …
Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white
I Rombouts, AGB Wouters, MA Lambrecht… - Innovative Food Science …, 2020 - Elsevier
Heat-induced protein polymerization, gelation and the associated molecular scale changes
were investigated during conductive and microwave heating (CH and MH, respectively) …
were investigated during conductive and microwave heating (CH and MH, respectively) …