Novel nondestructive biosensors for the food industry
An increasing number of foodborne outbreaks, growing consumer desire for healthier
products, and surging numbers of food allergy cases necessitate strict handling and …
products, and surging numbers of food allergy cases necessitate strict handling and …
[HTML][HTML] Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam
JC Bonilla, JL Sørensen, AS Warming, MP Clausen - Food Hydrocolloids, 2022 - Elsevier
Recent advances in software development and machine learning algorithms are
revolutionizing the way microstructures are analyzed and quantified in fields like biology and …
revolutionizing the way microstructures are analyzed and quantified in fields like biology and …
Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat …
The differences in viscoelastic properties of gluten from two very different wheat flours, a
weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and …
weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and …
The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat …
S Li, Y Liu, J Tong, L Yu, M Ding, Z Zhang… - Food Research …, 2020 - Elsevier
Bread wheat (Triticum aestivum L.) is one of the crucial cereals consumed by human beings
and wheat gluten, the natural macromolecules, mainly determines the processing quality of …
and wheat gluten, the natural macromolecules, mainly determines the processing quality of …
Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification
Gluten proteins and their impact affecting the texture and rheology of wheat-based food
products is well-known. We are now using newly developed antibodies for LMW and HMW …
products is well-known. We are now using newly developed antibodies for LMW and HMW …
Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with 'in situ'detection and quantitative imaging techniques
The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been
reported to play different key roles in different type of wheat products. This paper studied the …
reported to play different key roles in different type of wheat products. This paper studied the …
Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure
L Yu, Y Ma, Y Zhao, A Rehman, L Guo, Y Liu, Y Yang… - Food chemistry, 2022 - Elsevier
Some recent studies have revealed individual and the combined interactions of gluten and
starch affecting dough mixing properties. However, the combined influence of high …
starch affecting dough mixing properties. However, the combined influence of high …
[HTML][HTML] Analysis of glycans in a Burnt-on/Baked-on (BoBo) model food soil using Microarray Polymer Profiling (MAPP) and immunofluorescence microscopy
Burning of food materials during cooking can increase the difficulty in removal from solid
surfaces, forming residual food soils. Using molecular probe-based technologies, the aim of …
surfaces, forming residual food soils. Using molecular probe-based technologies, the aim of …
小麦粉面团形成过程水分状态及其比例变化.
张影全， 师振强， 赵博， 李明， 张波… - Transactions of the …, 2020 - search.ebscohost.com
为揭示小麦粉面团形成过程水分状态和比例, 面团结构的变化, 以及这种变化与粉质仪和拉伸
仪表征的质量特性之间的关系; 认识面团形成过程表征筋力强弱的物质基础和变化机理 …
仪表征的质量特性之间的关系; 认识面团形成过程表征筋力强弱的物质基础和变化机理 …
Use of IHF-QD microscopic analysis for the detection of food allergenic components: Peanuts and wheat protein
L Kalčáková, B Tremlová, M Pospiech, M Hostovský… - Foods, 2020 - mdpi.com
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence
(IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The …
(IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The …