Abstract Background and Objectives Wheat gluten proteins make up one of the most
complex protein aggregates in nature. Their qualitative and quantitative composition is …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

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 …

Food ingredients commonly undergo heat treatment. Meat, in particular, is typically
consumed after some form of heating, such as boiling or roasting. Heating of meat can …

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

Background Bioactive peptides derived from food proteins are continuing gain the
momentum as an important constituent of functional food ingredients and nutraceuticals …

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 …

Food‐derived bioactive peptides (BAPs) are recently utilized as functional food raw
materials owing to their potential health benefits. Although there is a huge amount of …

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 …