The environmental impact associated with fossil fuel-based polymers has paved the way to
explore biopolymer-based plastics, their properties, and their applications. Bioplastics are …

Background Rice is a staple food and an important source of proteins in many regions
worldwide. Its protein component is generally regarded as hypoallergenic, and a number of …

Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

Stickiness is a major factor determining the eating quality of cooked rice, but the molecular
mechanisms governing this property are not fully understood. In the present study, two …

In an effort to improve the properties of rice dough and quality of gluten-free rice noodle,
transglutaminase (TGase) and rice protein isolate (RPI) were applied to rice noodle making …

Gluten free systems lack the viscoelastic network required to resist gas production and
expansion during baking. Enzymatic treatments of the GF flours have been proposed initially …

To improve the intestinal delivery of resveratrol, soy protein peptides (SPP) and
transglutaminase (TGase) were used to prepare nanogels (NGs). The results demonstrated …

Many food products are multiphase systems and their structural and textural properties are
determined by the amount and the characteristics of the different ingredients making up the …

The dough functionality of the storage proteins in “gluten-free” grains has been studied for
almost 25 years. Zein, maize prolamin, when isolated as α-zein can form a wheat gluten-like …