Chemical modifications and their effects on gluten protein: An extensive review
E Abedi, K Pourmohammadi - Food chemistry, 2021 - Elsevier
Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …
enzymatic and engineering modifications. Chemical modifications have myriad advantages …
Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between …
MH Morel, J Pincemaille, E Chauveau, A Louhichi… - Food …, 2020 - Elsevier
Wheat gluten, one of the most complex viscoelastic protein networks in nature, is unique to
get the specific texture of bread. Due to its complex protein composition, its insolubility in …
get the specific texture of bread. Due to its complex protein composition, its insolubility in …
Phase separation dynamics of gluten protein mixtures
A Banc, J Pincemaille, S Costanzo, E Chauveau… - Soft Matter, 2019 - pubs.rsc.org
We investigate by time-resolved synchrotron ultra-small X-ray scattering the dynamics of
liquid–liquid phase-separation (LLPS) of gluten protein suspensions following a …
liquid–liquid phase-separation (LLPS) of gluten protein suspensions following a …
Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels
L Ramos, A Banc, A Louhichi… - Journal of Physics …, 2021 - iopscience.iop.org
We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol,
50/50 v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins …
50/50 v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins …
Flow of gluten with tunable protein composition: From stress undershoot to stress overshoot and strain hardening
A Louhichi, MH Morel, L Ramos, A Banc - Physics of Fluids, 2022 - pubs.aip.org
Understanding the origin of the unique rheological properties of wheat gluten, the protein
fraction of wheat grain, is crucial in bread-making processes and has raised questions of …
fraction of wheat grain, is crucial in bread-making processes and has raised questions of …