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 …

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 effects of heat on the casein proteins and the casein micelles, including their
interactions with denatured whey proteins are reviewed. Aspects from chemical changes to …

For a number of applications, gluten protein polymer structures are of the highest importance
in determining end‐use properties. The present article focuses on gluten protein structures …

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

This study investigated the influence of NaHCO 3 on the water state, gluten polymerization,
microstructure and quality of frozen steamed bread dough during freeze–thaw cycles …

The impact of alkali addition on the degree of gluten polymerization and textural
characteristics of textured wheat protein was investigated. Results showed that the extrusion …

Thermolysin hydrolyzates of freshly isolated, extensively stored (6 years, 6° C, dry) and
heated (60 min, 90° C, in excess water) bovine serum albumin (BSA) samples were …

Zein and gliadin are both cereal proteins, indicating that they are highly compatible. In this
study, gliadin was firstly added to zein to achieve different zein/gliadin ratios in aqueous …