Nanoparticle applications in food–a review
A Wasilewska, M Bielicka, U Klekotka… - Food & Function, 2023 - pubs.rsc.org
The use of nanotechnology in the food industry raises uncertainty in many respects. For
years, achievements of nanotechnology have been applied mainly in biomedicine and …
years, achievements of nanotechnology have been applied mainly in biomedicine and …
Applications of quantum dots in food science and biology
Quantum dots are inorganic semiconductor fluorescent nanoparticles with a size in the
range of 1–10 nm. There are many semiconductor combinations that are used but the most …
range of 1–10 nm. There are many semiconductor combinations that are used but the most …
Water-extractable arabinoxylan-induced changes in the conformation and polymerization behavior of gluten upon thermal treatment
Interactions between gluten proteins and water-extractable arabinoxylan (WEAX) during the
heating stage are crucial for the organoleptic quality of high-fiber cereal products. To reveal …
heating stage are crucial for the organoleptic quality of high-fiber cereal products. To reveal …
Advances in nanotechnology as they pertain to food and agriculture: benefits and risks
Nanotechnology is an emerging and rapidly developing toolbox that has novel and unique
applications to food science and agriculture. Fast and impressive developments in …
applications to food science and agriculture. Fast and impressive developments in …
Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification
Gluten proteins and their impact affecting the texture and rheology of wheat-based food
products is well-known. We are now using newly developed antibodies for LMW and HMW …
products is well-known. We are now using newly developed antibodies for LMW and HMW …
Impact of wheat arabinoxylan with defined substitution patterns on the heat-induced polymerization behavior of gluten
P Wang, G Wang, Y Zhang, X Lv, C Xie… - Journal of Agricultural …, 2022 - ACS Publications
To further depict the interaction mechanism of wheat arabinoxylan (AX) and gluten proteins
upon thermal processing, AX was enzymatically tailored with defined substitution patterns …
upon thermal processing, AX was enzymatically tailored with defined substitution patterns …
Novel nondestructive biosensors for the food industry
An increasing number of foodborne outbreaks, growing consumer desire for healthier
products, and surging numbers of food allergy cases necessitate strict handling and …
products, and surging numbers of food allergy cases necessitate strict handling and …
Recent progress in nanomaterial-based assay for the detection of phytotoxins in foods
Q Chen, L Zhu, J Chen, T Jiang, H Ye, H Ji, S Tsang… - Food chemistry, 2019 - Elsevier
Phytotoxins refers to toxic chemicals derived from plants. They include both secondary
metabolites that are dose-dependently toxic and allergens that can cause anaphylactic …
metabolites that are dose-dependently toxic and allergens that can cause anaphylactic …
Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with 'in situ'detection and quantitative imaging techniques
The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been
reported to play different key roles in different type of wheat products. This paper studied the …
reported to play different key roles in different type of wheat products. This paper studied the …
Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing
During mixing of wheat flour doughs, the distribution of the gluten network changes as a
result of continuously applied large deformations. Especially gliadin, changes its distribution …
result of continuously applied large deformations. Especially gliadin, changes its distribution …