Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

Nisha Chaudhary, Amardeep Singh Virdi, Priya Dangi +3

Food Hydrocolloids

Food composition and properties

DOI →

2021Academic literature38 citationsDOI

Quantitative microbiological risk assessment in dairy products: Concepts and applications

Gustavo Luís de Paiva Anciens Ramos, Janaı́na dos Santos Nascimento, Larissa P. Margalho +5

Trends in Food Science & Technology

Food Safety and Hygiene

DOI →

Research Library

Protein, thermal and functional properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics

Quantitative microbiological risk assessment in dairy products: Concepts and applications

Impact of household refrigeration parameters on postharvest quality of fresh food produce

Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)

Holistic review of corn fiber gum: Structure, properties, and potential applications

Lactobacillus reuteri in Its Biofilm State Improves Protection from Experimental Necrotizing Enterocolitis

Microwave treatment enhances human gut microbiota fermentability of isolated insoluble dietary fibers

X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch

Sex-dependent modulation of immune development in mice by secretory IgA–coated Lactobacillus reuteri isolated from breast milk

Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels

Human Milk Concentrations of Minerals, Essential and Toxic Trace Elements and Association with Selective Medical, Social, Demographic and Environmental Factors

Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus

Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources

Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility

Konjac glucomannan films with quasi-pasteurization function for tangerines preservation

Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review

Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts

Adopting waste-prevention routines: The role of consumer concern for food waste

Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review

Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)

Magnetic molecularly imprinted polymer nanoparticles for the extraction and clean-up of thiamethoxam and thiacloprid in light and dark honey

Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer

Formation of acrylamide in biscuits during baking under different heat transfer conditions

Characterization of a Novel L-Asparaginase from Mycobacterium gordonae with Acrylamide Mitigation Potential

Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments

Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk

Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms

Fermented Dairy Products as Precision Modulators of Gut Microbiota and Host Health: Mechanistic Insights, Clinical Evidence, and Future Directions

Multifunctional layer-by-layer smart film with betalains and selenium nanoparticles for intelligent meat freshness monitoring and preservation

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 21: Suitability of taxonomic units notified to EFSA until September 2024

Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre’s health effects

Structural and functional characterization of human sweet taste receptor

TIR signaling activates caspase-like immunity in bacteria

Metal Ion Signaling in Biomedicine

Temperature-dependent convection induced incremental extraction of anthocyanins from Melastoma dodecandrum Lour. Based on recyclable natural deep eutectic system

Essential oils as antibacterials against multidrug-resistant foodborne pathogens: Mechanisms, recent advances, and legal considerations

Cascade targeting selenium nanoparticles-loaded hydrogel microspheres for multifaceted antioxidant defense in osteoarthritis

<i>Limosilactobacillus reuteri</i> - a probiotic gut commensal with contextual impact on immunity

Epidemiology of Wilson’s Disease and Pathogenic Variants of the ATP7B Gene Leading to Diversified Protein Disfunctions

The human zinc-binding cysteine proteome

Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum

Pasting properties of A- and B-type wheat starch granules and annealed starches in relation to swelling and solubility

Rice LIKE EARLY STARVATION1 cooperates with FLOURY ENDOSPERM6 to modulate starch biosynthesis and endosperm development

The nutritional roles of zinc for immune system and COVID-19 patients

Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation

Commercial plant protein isolates: The effect of insoluble particles on gelation properties

Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation

Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications