Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its
applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds …

Sap sucking heteropteran cereal bugs—members of the Eurygaster and Aelia genus—are
serious pests of wheat. Moreover, they feed on a variety of gramineous plant species …

Current agriculture intensifies crop cultivation to meet food demand, leading to
unsustainable use of chemical fertilizers. This study investigates a few physiological and …

The influence of changes in glutenin–gliadin complex of grain on technological quality of the
wheat variety (Triticum aestivum L.) was studied. It was shown that wheat-bug attack caused …

Sourdough was prepared with cellular suspension containing 10 9 cfu of each strain mL− 1
and incubated at 28° C for 24 h and at 37° C for 4 h. Two different sourdough levels (20 and …

This work contributes to a better understanding of the relationship between the rheological
performance of dough and puff pastry quality, considering the lack of literature in …

Wheat damage by heteropterous insects produces gluten hydrolysis giving different
degradation products. Gluten content and gluten quality were assessed as a gluten index …

Transglutaminase (TG) catalyzes the formation of nondisulfide covalent crosslinks between
peptide‐bound glutaminyl residues and∊‐amino groups of lysine residues in proteins …

Proteases in insect damaged wheat disrupt grain protein structure. Transglutaminases
catalyse the formation of covalent linkages between protein chains and can be used to …

Abstract The Sunn pest, Eurygaster integriceps Puton (Heteroptera: Scutelleridae), is one of
the most important pests of wheat and causes considerable damage to this valuable crop …