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Textured wheat and pea proteins for meat alternative applications

Cereal chemistry, 2022-01, Vol.99 (1), p.37-66

2022

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Role of Gluten in Surface Chemistry: Nanometallic Bioconjugation of Hard, Medium, and Soft Wheat Protein

Journal of agricultural and food chemistry, 2019-07, Vol.67 (28), p.7886-7897

2019

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Sensitization to acid-hydrolyzed wheat protein by transdermal administration to BALB/c mice, and comparison with gluten

Allergy (Copenhagen), 2012-11, Vol.67 (11), p.1392-1399

2012

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High Molecular Weight Entities in Industrial Wheat Protein Hydrolysates Are Immunoreactive with IgE from Allergic Patients

Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.4207-4215

2010

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Luminex-Based Triplex Immunoassay for the Simultaneous Detection of Soy, Pea, and Soluble Wheat Proteins in Milk Powder

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.3771-3777

2007

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Peroxidation Radical Formation and Regiospecificity of Recombinated Anabaena sp. Lipoxygenase and Its Effect on Modifying Wheat Proteins

Journal of agricultural and food chemistry, 2014-02, Vol.62 (7), p.1713-1719

2014

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Finding the “Bio” in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products

Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.4169-4179

2010

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Chemical Modification of Wheat Protein-Based Natural Polymers: Cross-Linking Effect on Mechanical Properties and Phase Structures

Journal of agricultural and food chemistry, 2006-12, Vol.54 (26), p.9858-9865

2006

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Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?

Journal of agricultural and food chemistry, 2013-02, Vol.61 (6), p.1155-1159

Kasarda, Donald D

2013

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Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1340-1345

1999

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Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core–Multilayer-Shell Structure: Fabrication, Stability, and Foamability

Journal of agricultural and food chemistry, 2019-06, Vol.67 (23), p.6574-6584

2019

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Cholesterol-Lowering Activity of Tartary Buckwheat Protein

Journal of agricultural and food chemistry, 2017-03, Vol.65 (9), p.1900-1906

2017

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Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

Journal of food science, 2010-10, Vol.75 (8), p.R163-R174

2010

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Epidemiological link between wheat allergy and exposure to hydrolyzed wheat protein in facial soap

Allergy (Copenhagen), 2014-10, Vol.69 (10), p.1405-1411

2014

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異なる原料配合で作製した油麩の特性

日本家政学会誌, 2016, Vol.67(6), pp.350-353

2016

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Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins

Journal of food science, 2002-10, Vol.67 (8), p.2896-2902

2002

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Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix

Journal of agricultural and food chemistry, 2015-02, Vol.63 (4), p.1234-1241

2015

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Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Comprehensive reviews in food science and food safety, 2019-11, Vol.18 (6), p.1751-1769

2019

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Sustainable Wheat Protein Biofoams: Dry Upscalable Extrusion at Low Temperature

Biomacromolecules, 2022-12, Vol.23 (12), p.5116-5126

2022

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Impact of elevated ozone concentration on growth, physiology, and yield of wheat (Triticum aestivum L.): a meta-analysis

Global change biology, 2008-11, Vol.14 (11), p.2696-2708

2008

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Development of a Universal One-Step Purification and Activation Method to Engineer Protein-Glutaminase through Rational Design

Journal of agricultural and food chemistry, 2024-05, Vol.72 (18), p.10477-10486

2024

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Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets

Journal of food science, 2020-07, Vol.85 (7), p.2098-2104

2020

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Gliadins from wheat grain: an overview, from primary structure to nanostructures of aggregates

Biophysical reviews, 2018-04, Vol.10 (2), p.435-443

2018

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Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Journal of applied biological chemistry, 2017-03, Vol.60 (1), p.55-59

2017

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Identification and target of action of cholecystokinin-releasing peptides from simulated digestion hydrolysate of wheat protein

Journal of the science of food and agriculture, 2024-01, Vol.104 (1), p.295-302

2024

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Textured wheat and pea proteins for meat alternative applications

Role of Gluten in Surface Chemistry: Nanometallic Bioconjugation of Hard, Medium, and Soft Wheat Protein

Sensitization to acid-hydrolyzed wheat protein by transdermal administration to BALB/c mice, and comparison with gluten

High Molecular Weight Entities in Industrial Wheat Protein Hydrolysates Are Immunoreactive with IgE from Allergic Patients

Luminex-Based Triplex Immunoassay for the Simultaneous Detection of Soy, Pea, and Soluble Wheat Proteins in Milk Powder

Peroxidation Radical Formation and Regiospecificity of Recombinated Anabaena sp. Lipoxygenase and Its Effect on Modifying Wheat Proteins

Finding the “Bio” in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products

Chemical Modification of Wheat Protein-Based Natural Polymers: Cross-Linking Effect on Mechanical Properties and Phase Structures

Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?

Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core–Multilayer-Shell Structure: Fabrication, Stability, and Foamability

Cholesterol-Lowering Activity of Tartary Buckwheat Protein

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

Epidemiological link between wheat allergy and exposure to hydrolyzed wheat protein in facial soap

異なる原料配合で作製した油麩の特性

Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins

Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Sustainable Wheat Protein Biofoams: Dry Upscalable Extrusion at Low Temperature

Impact of elevated ozone concentration on growth, physiology, and yield of wheat (Triticum aestivum L.): a meta-analysis

Development of a Universal One-Step Purification and Activation Method to Engineer Protein-Glutaminase through Rational Design

Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets

Gliadins from wheat grain: an overview, from primary structure to nanostructures of aggregates

Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Identification and target of action of cholecystokinin-releasing peptides from simulated digestion hydrolysate of wheat protein

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