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Research article

First published 2017-3

Effect of gluten,egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

Livia Pătraşcu, Iuliana Banu, Ina Vasilean [...]

Food Science and Technology International

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Research article

First published 2018-5

Safety Assessment of Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten as Used in Cosmetics

Christina Burnett, Wilma F. Bergfeld, Donald V. Belsito [...]

International Journal of Toxicology

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Research article

First published 2024-7

Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave

Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi [...]

Food Science and Technology International

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Research article

First published 2015-7

Functionality of alternative protein in gluten-free product development

Navneet Singh Deora, Aastha Deswal, Hari Niwas Mishra

Food Science and Technology International

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Research article

First published 2021

Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers

Duo Lei, Xiaojun Ma

Journal of Engineered Fibers and Fabrics

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Review article

First published 2023-4

Sustainable bioproducts through thermoplastic processing of wheat gluten and its blends

Vijaykumar Guna, Francois Touchaleaume, Benjamin Saulnier [...]

Journal of Thermoplastic Composite Materials

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Research article

First published 2025-12

Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

Julia Nutter, Amelia Ivone Saiz

Food Science and Technology International

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Research article

First published 2007-2

Changes in Protein Content during Wheat Maturation—What is Measured by near Infrared Spectroscopy?

Szilveszter Gergely, András Salgó

Journal of Near Infrared Spectroscopy

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Research article

First published 2015-3

Review: Potential Use of Plant Proteins and Feather Keratin as Sizing Agents for Polyester-Cotton

Narendra Reddy, Yiqi Yang

AATCC Journal of Research

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Research article

First published 2008-6

Using near Infrared Spectroscopy for the Study of Protein Structures during Gluten Hydration

Susanne W. Bruun, Ib Søndergaard, Susanne Jacobsen

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