In recent decades, significant progress has been made on the development of low
environmental impact plastic materials, as alternatives to conventional plastics for food …

Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-
zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free …

Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological
applications, the bioavailability of quercetin is low due to physiological barriers. For this …

The gluten-free food market is growing worldwide. Zein is a promising gluten substitute in
the gluten-free system due to its similar viscoelastic properties to gluten. However, a few …

The main purpose of this study was to investigate the effects of HHP pressure on the
structure and physicochemical properties of millet gliadin. The effects of HHP pressure on its …

Zein forms viscoelastic network with water to support the weak structure of gluten-free
dough, but which requires temperature above 40° C. A new method preparing zein network …

Zein can form viscoelastic network, similar to gluten network, to support the weak structure of
gluten-free dough caused by the lack of gluten, which greatly improves the textural quality of …

The assembly behavior of biopolymers is affected by the type of solvent used. Previous
investigations have focused on the self-assembly of zein molecules in aqueous ethanol. In …

Zein is a gluten-free storage protein from corn that provides extensibility to starch-based
doughs. However, zein does not confer a strong elastic behavior, a fundamental feature to …

Zein forms viscoelastic networks in water which have shown to be extremely brittle and
demonstrate low yield strength. This work investigates an alternative method of preparing …