Journal articles on the topic 'Gluten proteins'
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Yang, Tao, Pei Wang, Qin Zhou, Yingxin Zhong, Xiao Wang, Jian Cai, Mei Huang, and Dong Jiang. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions." International Journal of Molecular Sciences 23, no. 15 (July 31, 2022): 8523. http://dx.doi.org/10.3390/ijms23158523.
Full textWieser, Herbert. "Chemistry of gluten proteins." Food Microbiology 24, no. 2 (April 2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.
Full textOrtolan, Fernanda, Karoline Urbano, and Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation." British Food Journal 120, no. 7 (July 2, 2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.
Full textSkendi, Adriana, Maria Papageorgiou, and Theodoros Varzakas. "High Protein Substitutes for Gluten in Gluten-Free Bread." Foods 10, no. 9 (August 25, 2021): 1997. http://dx.doi.org/10.3390/foods10091997.
Full textKharrazian, Datis. "Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65." Reports — Medical Cases, Images, and Videos 3, no. 3 (August 26, 2020): 24. http://dx.doi.org/10.3390/reports3030024.
Full textMariann Móré, Zoltán Győri, and Péter Sipos. "The relationship between gluten proteins and baking quality." Acta Agraria Debreceniensis, no. 48 (July 31, 2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.
Full textVan Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (January 8, 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Full textVan Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (January 8, 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Full textMarcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka, and Skřivan Pavel. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins." Czech Journal of Food Sciences 35, No. 6 (December 20, 2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.
Full textGibson, Peter R., Jane G. Muir, and Evan D. Newnham. "Other Dietary Confounders: FODMAPS et al." Digestive Diseases 33, no. 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.
Full textZiobro, Rafał, Lesław Juszczak, Mariusz Witczak, and Jarosław Korus. "Non-gluten proteins as structure forming agents in gluten free bread." Journal of Food Science and Technology 53, no. 1 (September 25, 2015): 571–80. http://dx.doi.org/10.1007/s13197-015-2043-5.
Full textKrupa-Kozak, U., M. Wronkowska, and M. Soral-Śmietana. "Effect of buckwheat flour on microelements and proteins contents in gluten-free bread." Czech Journal of Food Sciences 29, No. 2 (March 25, 2011): 103–8. http://dx.doi.org/10.17221/136/2010-cjfs.
Full textVader, L. Willemijn, Arnoud de Ru, Yvonne van der Wal, Yvonne M. C. Kooy, Willemien Benckhuijsen, M. Luisa Mearin, Jan Wouter Drijfhout, Peter van Veelen, and Frits Koning. "Specificity of Tissue Transglutaminase Explains Cereal Toxicity in Celiac Disease." Journal of Experimental Medicine 195, no. 5 (March 4, 2002): 643–49. http://dx.doi.org/10.1084/jem.20012028.
Full textL. Shan and C. Khosla. "Chemistry and Biology of Gluten Proteins." Immunology, Endocrine & Metabolic Agents in Medicinal Chemistry 7, no. 3 (June 1, 2007): 187–93. http://dx.doi.org/10.2174/187152207780832397.
Full textShewry, P. R., and A. S. Tatham. "Disulphide Bonds in Wheat Gluten Proteins." Journal of Cereal Science 25, no. 3 (May 1997): 207–27. http://dx.doi.org/10.1006/jcrs.1996.0100.
Full textKõiv, Viia, and Tanel Tenson. "Gluten-degrading bacteria: availability and applications." Applied Microbiology and Biotechnology 105, no. 8 (April 2021): 3045–59. http://dx.doi.org/10.1007/s00253-021-11263-5.
Full textGabler, Angelika Miriam, and Katharina Anne Scherf. "Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins." Biomolecules 10, no. 9 (August 24, 2020): 1227. http://dx.doi.org/10.3390/biom10091227.
Full textLei, Duo, and Xiaojun Ma. "Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers." Journal of Engineered Fibers and Fabrics 16 (January 2021): 155892502110003. http://dx.doi.org/10.1177/15589250211000337.
Full text& Nasser, Jasim. "FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, no. 3 (June 26, 2020): 777–88. http://dx.doi.org/10.36103/ijas.v51i3.1033.
Full textSharma, Girdhari M. "Immunoreactivity and Detection of Wheat Proteins by Commercial ELISA Kits." Journal of AOAC INTERNATIONAL 95, no. 2 (March 1, 2012): 364–71. http://dx.doi.org/10.5740/jaoacint.sge_sharma.
Full textJOHANSSON, E., M. L. PRIETO-LINDE, G. SVENSSON, and J. Ö. JÖNSSON. "Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat." Journal of Agricultural Science 140, no. 3 (May 2003): 275–84. http://dx.doi.org/10.1017/s0021859603003162.
Full textBanc, A., C. Charbonneau, M. Dahesh, M. S. Appavou, Z. Fu, M. H. Morel, and L. Ramos. "Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels." Soft Matter 12, no. 24 (2016): 5340–52. http://dx.doi.org/10.1039/c6sm00710d.
Full textCaputo, Ivana, Marilena Lepretti, Stefania Martucciello, and Carla Esposito. "Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease." Enzyme Research 2010 (October 7, 2010): 1–9. http://dx.doi.org/10.4061/2010/174354.
Full textCui, Tingting, Rui Liu, Tao Wu, Wenjie Sui, and Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough." Polymers 11, no. 5 (May 2, 2019): 794. http://dx.doi.org/10.3390/polym11050794.
Full textSabença, Carolina, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho, and Gilberto Igrejas. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review." Foods 10, no. 8 (July 30, 2021): 1765. http://dx.doi.org/10.3390/foods10081765.
Full textJin, Hua Li, Jin Shui Wang, and Ke Bian. "Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave." Advanced Materials Research 343-344 (September 2011): 1015–22. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1015.
Full textHaro, Carmen, María H. Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino, et al. "Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota." Foods 11, no. 10 (May 16, 2022): 1439. http://dx.doi.org/10.3390/foods11101439.
Full textLundin, K. E., H. Scott, T. Hansen, G. Paulsen, T. S. Halstensen, O. Fausa, E. Thorsby, and L. M. Sollid. "Gliadin-specific, HLA-DQ(alpha 1*0501,beta 1*0201) restricted T cells isolated from the small intestinal mucosa of celiac disease patients." Journal of Experimental Medicine 178, no. 1 (July 1, 1993): 187–96. http://dx.doi.org/10.1084/jem.178.1.187.
Full textGojkovic Cvjetkovic, Vesna S., Dragana M. Skuletic, Zeljka R. Marjanovic-Balaban, Dragan P. Vujadinovic, Danijela Z. Rajic, and Vladimir M. Tomovic. "Gliadin Proteins in Muffins with Quinoa Flour." Food Processing: Techniques and Technology 54, no. 1 (March 28, 2024): 82–92. http://dx.doi.org/10.21603/2074-9414-2024-1-2490.
Full textShewry, P. R., N. G. Halford, P. S. Belton, and A. S. Tatham. "The structure and properties of gluten: an elastic protein from wheat grain." Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 357, no. 1418 (February 28, 2002): 133–42. http://dx.doi.org/10.1098/rstb.2001.1024.
Full textLi, Bose, Stockwell, Howitt, and Colgrave. "Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products." Molecules 24, no. 20 (October 11, 2019): 3665. http://dx.doi.org/10.3390/molecules24203665.
Full textMarjanović-Balaban, Željka, Vesna Gojković Cvjetković, and Radoslav Grujić. "Gliadin proteins from wheat flour: the optimal determination conditions by ELISA." Foods and Raw Materials 9, no. 2 (November 9, 2021): 364–70. http://dx.doi.org/10.21603/2308-4057-2021-2-364-370.
Full textRiefolo, C., D. Ficco, L. Cattivelli, and P. Vita. "Genetic diversity of gluten proteins inT. turgidumL." Cereal Research Communications 39, no. 3 (September 2011): 405–14. http://dx.doi.org/10.1556/crc.39.2011.3.10.
Full textRibotta, P. D., S. F. Ausar, D. M. Beltramo, and A. E. León. "Interactions of hydrocolloids and sonicated-gluten proteins." Food Hydrocolloids 19, no. 1 (January 2005): 93–99. http://dx.doi.org/10.1016/j.foodhyd.2004.04.018.
Full textLee, Ga-Yang, Min-Jeong Jung, Byoung-Mok Kim, and Joon-Young Jun. "Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme Production." Microorganisms 11, no. 12 (November 29, 2023): 2884. http://dx.doi.org/10.3390/microorganisms11122884.
Full textCaminero, Alberto, Esther Nistal, Alexandra R. Herrán, Jénifer Pérez-Andrés, Miguel A. Ferrero, Luis Vaquero Ayala, Santiago Vivas, José M. G. Ruiz de Morales, Silvia M. Albillos, and Francisco Javier Casqueiro. "Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives." British Journal of Nutrition 114, no. 8 (August 26, 2015): 1157–67. http://dx.doi.org/10.1017/s0007114515002767.
Full textKłosok, Konrad, Renata Welc, Emilia Fornal, and Agnieszka Nawrocka. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods." Molecules 26, no. 2 (January 19, 2021): 508. http://dx.doi.org/10.3390/molecules26020508.
Full textTian, Na, Daniel A. Leffler, Ciaran P. Kelly, Joshua Hansen, Eric V. Marietta, Joseph A. Murray, Detlef Schuppan, and Eva J. Helmerhorst. "Despite sequence homologies to gluten, salivary proline-rich proteins do not elicit immune responses central to the pathogenesis of celiac disease." American Journal of Physiology-Gastrointestinal and Liver Physiology 309, no. 11 (December 1, 2015): G910—G917. http://dx.doi.org/10.1152/ajpgi.00157.2015.
Full textYamada, Yukinori, Tomoharu Yokooji, Kyohei Kunimoto, Koki Inoguchi, Ryohei Ogino, Takanori Taogoshi, Eishin Morita, and Hiroaki Matsuo. "Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy." Foods 11, no. 15 (July 22, 2022): 2181. http://dx.doi.org/10.3390/foods11152181.
Full textEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar, and Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems." Foods 10, no. 1 (January 8, 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Full textEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar, and Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems." Foods 10, no. 1 (January 8, 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Full textGasparre, Nicola, Marco van den Berg, Filip Oosterlinck, and Arjen Sein. "High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement." Molecules 27, no. 18 (September 9, 2022): 5855. http://dx.doi.org/10.3390/molecules27185855.
Full textRibeiro, Miguel, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho, and Gilberto Igrejas. "Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease." Antioxidants 9, no. 6 (May 29, 2020): 463. http://dx.doi.org/10.3390/antiox9060463.
Full textSánchez-León, Susana, María José Giménez, Isabel Comino, Carolina Sousa, Miguel Ángel López Casado, María Isabel Torres, and Francisco Barro. "Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition." Nutrients 11, no. 12 (December 3, 2019): 2933. http://dx.doi.org/10.3390/nu11122933.
Full textFernández-Pérez, Silvia, Jenifer Pérez-Andrés, Sergio Gutiérrez, Nicolás Navasa, Honorina Martínez-Blanco, Miguel Ángel Ferrero, Santiago Vivas, et al. "The Human Digestive Tract Is Capable of Degrading Gluten from Birth." International Journal of Molecular Sciences 21, no. 20 (October 18, 2020): 7696. http://dx.doi.org/10.3390/ijms21207696.
Full textMuslimov, N. Zh, A. B. Abuova, and A. I. Kabylda. "Characteristics of the amino acid composition of flour types for gluten-free pasta production." Journal of Almaty Technological University, no. 3 (September 25, 2022): 64–73. http://dx.doi.org/10.48184/2304-568x-2022-3-64-73.
Full textTorbica, Aleksandra M., Jasna S. Mastilović, Milica M. Pojić, and Žarko S. Kevrešan. "Effects of Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition." Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/148025.
Full textLeisle, D., M. I. Kovacs, and N. Howes. "Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat." Canadian Journal of Genetics and Cytology 27, no. 6 (December 1, 1985): 716–21. http://dx.doi.org/10.1139/g85-107.
Full textPătraşcu, Livia, Iuliana Banu, Ina Vasilean, and Iuliana Aprodu. "Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour." Food Science and Technology International 23, no. 2 (September 24, 2016): 142–55. http://dx.doi.org/10.1177/1082013216665722.
Full textUri, Csilla, Árpád Tóth, Péter Sipos, Mária Borbélyné Varga, and Zoltán Győri. "The composition of gluten proteins and their effect on the rheological properties of gluten." Acta Agraria Debreceniensis, no. 23 (May 23, 2006): 124–29. http://dx.doi.org/10.34101/actaagrar/23/3215.
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