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Articles (69)

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1-10 of 69 results for gluten property

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Select article: Effect of Shearing on the Reinforcement Properties of Vital Wheat Gluten

Retricted access

Research article

First published 2011-5

Effect of Shearing on the Reinforcement Properties of Vital Wheat Gluten

Steven C. Peterson, Lei Jong

Journal of Elastomers & Plastics

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

Open access

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

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

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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

Select article: Improvement of nutritional properties of regular and gluten-free cakes with composite flour

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Research article

First published 2025-7

Improvement of nutritional properties of regular and gluten-free cakes with composite flour

Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli

Food Science and Technology International

Select article: Effect of hydrocolloids on selected properties of gluten-free dough and bread

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Research article

First published 2011-8

Effect of hydrocolloids on selected properties of gluten-free dough and bread

D. Sabanis, C. Tzia

Food Science and Technology International

Select article: Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal

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Research article

First published 2010-6

Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal

I. Flores, V. Cabra, M.C. Quirasco [...]

Food Science and Technology International

Select article: Composition of legume soaking water and emulsifying properties in gluten-free bread

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Research article

First published 2018-4

Composition of legume soaking water and emulsifying properties in gluten-free bread

San Huang, Yuling Liu, Weihan Zhang [...]

Food Science and Technology International

Select article: Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

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Research article

First published 2021-4

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Berat Demir, Nermin Bilgiçli

Food Science and Technology International

Select article: Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

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Research article

First published 2017-6

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Rakkhumkaew Numfon

Food Science and Technology International

Select article: Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical,functional,and sensory properties of multigrain gluten-free chapati

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Research article

First published 2025

Influence of pumpkin ( Cucurbita pepo ) flour on the physicochemical,functional,and sensory properties of multigrain gluten-free chapati

Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur

Food Science and Technology International

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