Currently, there is an increasing focus on comprehending the solubility of plant-based
proteins, driven by the rising demand for animal-free food formulations. The solubility of …

Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …

Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the
nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution …

Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

Wheat gluten protein (WG) is a kind of plant protein with high quality, low price and rich
nutrition. But its low solubility limits its application in food products. Therefore, this work …

The properties and structure of gluten protein with different deacetylation degrees of konjac
glucomannan (KGM) were investigated, in an attempt to improve the quality of gluten protein …

Proteins, as the major structural component, play important roles in food systems because of
possessing bioactive nature, and valuable nutritional and functional characteristics. Today …

The applications of solid lipid nanoparticles (SLN) and nanostructured lipid carrier (NLC)
might be reduced because of entrapment efficiency, rate of sustained drug release and drug …

The presence of a large number of hydrophobic groups and non-polar amino acids in the
wheat gluten (WG) is responsible for its poor water solubility, greatly limiting its industrial …

Elucidation of the composition, functional characteristics, and formation mechanism of wheat
quality is critical for the sustainable development of wheat industry. It is well documented …