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

Highlights•Processing steps influencing gluten protein network development and structure
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …

The aim of this research was to synthesize ovalbumin-pullulan conjugates through the
Maillard reaction and compare the molecular characteristics of native ovalbumin (N-OVA) …

Several peptides derived from food protein digestion possess regulatory functions that can
lead to health promotion. Such peptides can be used as nutraceuticals and their inclusion as …

Background Since the early 1990s, major health and environmental concerns have
developed and driven the emergence of diets involving a lower consumption of animal …

Soybean protein pastes were preheated for different times (20, 25 and 30 min) with l-
cysteine to improve the printability and self-gelation properties and to explore the …

To clarify the detailed behaviors of protein, starch and interactions during complex dough
processing, structural changes in dough protein and starch during continuous Mixolab …

The effect of egg white protein addition on the fibrous structure and protein aggregation of
textured wheat gluten (TWG) extrudates was investigated. The hardness, springiness …

Wheat is one of the most important grains in cereal products. Gluten protein is an important
component of wheat and plays an important role in the human diet. The variations of gluten …

Gluten protein as one of the plant resources is affected by redox agent. Chemical
modifications by redox agent have myriad advantages mainly short reaction times, no …