Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac
disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture …

Starch and gluten, the most important macromolecules in wheat flour, vary in thermal
properties. The thermal behavior of starch, gluten and their complexes during the …

The unique properties of wheat reside primarily in its gluten-forming storage proteins. Their
intrinsic viscoelastic behavior is responsible for the characteristics of different wheat-based …

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

The influence of extrusion temperature on protein components and aggregation of wheat
gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the …

The effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on steamed bread quality and
gluten aggregation properties were investigated. IDF and FA increased the hardness and …

Highlights•Alkaline conditions impact on the protein structure.•Thereby influences their
solubility and other techno-functional properties.•Negative nutritional effects by chemical …

Proteins impact the structure and quality of various food products. Disulfide based heat-
induced covalent networks are often linked to food product quality. Each single protein …

Polymerization of wheat gluten influences the product properties of wheat gluten-based,
extruded food products such as meat analogs. The aim of this study was to investigate the …

The aim of this study was to elucidate the possibilities of using soy protein isolate (SPI) and
wheat gluten (WG) as binders for particleboards. One-layer particleboards were produced in …