The choice of a (bio) material plays a crucial role in the development of a drug delivery
system because it confers specific biopharmaceutical properties to the formulation and …

Proteins are among the most important molecules on Earth. Their structure and aggregation
behavior are key to their functionality in living organisms and in protein-rich products …

Vital wheat gluten is an important ingredient in the baking industry. Its technological quality
is associated to its protein content and protein chemical and structural characteristics. The …

Bio-based films have a considerable role in protecting the environment and extending the
shelf-life of vegetables. Glutenin has good film-forming properties as a biological substrate …

Our aim was to understand mechanisms for clustering and cross-linking of gliadins, a wheat
seed storage protein type, monomeric in native state, but incorporated in network while …

Plant protein-based meat analogs have attracted attention as alternatives to meat products.
To improve the fibrous structure of textured wheat gluten (TWG), different phosphates …

Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact
macromolecular and structural properties. Films were processed by compression molding …

We show in this study the impact of transglutaminase (SB6), glycerol (Gly) and linoleic acid
(LA) on the development of gliadin (Glia) solid edible foams. Two concentrations of SB6 …

Proteins are promising precursors to be used in production of sustainable materials with
properties resembling plastics, although protein modification or functionalization is often …

The protein vital gluten is mainly used for food while interest for non-food applications, like
biodegradable materials, increases. In general, the structure and functionality of proteins is …