Protein plays a role as an indispensable macronutrient in human nutrition. The utilization of
new protein sources from plants requires a thorough investigation for application in foods …

Background Gluten proteins are considered as quality determinants in cereal-based food
product by forming the backbone structure of dough. Freezing technique has largely …

In this study, the effect of frozen storage on chemical and physical properties of wheat gluten-
, glutenin-and gliadin-rich fractions was evaluated. Chemical changes were studied by size …

Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct
of the production of wheat starch. As a commercial product, wheat gluten is increasingly …

Background Proteins are essential nutrients required in various body functions and normal
human life. However, in the food industry, the application of proteins especially those of …

The effect of frozen storage on the water sorption capability, water mobility, secondary
structure, thermal and microscopic properties of gluten-, glutenin-and gliadin-rich fractions …

This study aimed to investigate the impact of basil seed gum (BSG) on the textural,
rheological properties, water state, gluten depolymerization and microstructure of the frozen …

This study investigated changes of the structure and emulsifying properties of peanut protein
isolate (PPI) during multiple freeze-thaw (FT) cycles. According to the Fourier transform …

Xanthan gum (XG) is commonly used as a hydrocolloid in frozen dough to improve the
texture and the sense quality of the products. The effects of XG on the molecular weight …

The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured
gluten proteins by exploring the change of aggregation and structural characteristics of heat …