Wheat is one of the most important cereal crops in the world as it is used in the production of
a diverse range of traditional and modern processed foods. The ancient varieties einkorn …

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

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 …

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 …

Abstract Effect of pigskin gelatin and its hydrolysates on overall changes that frozen dough
underwent during storage was investigated. The results showed that gelatin from pigskin …

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 …

Three types of freezing methods, namely, spiral tunnel freezing method (SF), cryogenic
refrigerator freezing method (RF) and liquid nitrogen spray freezing method (LF), were …

The study evaluated the effect of freezing rate on the quality of water-added quick-frozen rice
noodles and water-free quick-frozen rice noodles. Results indicated that the retrogradation …

This review presents applications of spectroscopic methods, infrared and Raman
spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins …