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Responses of Wheat Protein Content and Protein Yield to Future Climate Change in China during 2041–2060

Sustainability, 2023-10, Vol.15 (19), p.14204

2023

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Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap

Allergology international, 2012-12, Vol.61 (4), p.529-537

2012

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Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions

Food hydrocolloids, 2009-12, Vol.23 (8), p.2158-2167

2009

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Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation

Food chemistry, 2010-12, Vol.123 (4), p.1163-1169

2010

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Structuring the meat analogue by using plant-based derived composites

Journal of food engineering, 2021-01, Vol.288, p.110138, Article 110138

2021

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Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

Food chemistry, 2008-09, Vol.110 (1), p.88-95

2008

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A new reliable method for detecting specific IgE antibodies in the patients with immediate type wheat allergy due to hydrolyzed wheat protein: correlation of its titer and clinical severity

Allergology international, 2014-06, Vol.63 (2), p.243-249

2014

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Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment

Ultrasonics sonochemistry, 2013-11, Vol.20 (6), p.1408-1413

2013

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Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols

Food research international, 2013-03, Vol.50 (2), p.574-585

2013

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Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates

Food research international, 2024-12, Vol.197, p.115158, Article 115158

2024

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Protein content prediction in single wheat kernels using hyperspectral imaging

Food chemistry, 2018-02, Vol.240, p.32-42

2018

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Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure

Food hydrocolloids, 2022-09, Vol.130, p.107694, Article 107694

2022

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A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour

Journal of food engineering, 2007-12, Vol.83 (4), p.475-482

2007

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The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Food chemistry, 2010-03, Vol.119 (1), p.336-342

2010

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Immunological appraisal of wheat varieties in relation to chapatti-making characteristics

Food and agricultural immunology, 2015-07, Vol.26 (4), p.538-557

2015

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Biochemical and Functional Properties of Wheat Gliadins: A Review

Critical reviews in food science and nutrition, 2015, Vol.55 (3), p.357-368

2015

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Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates

Food chemistry, 2022-07, Vol.383, p.132609-132609, Article 132609

2022

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High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation

Food hydrocolloids, 2023-11, Vol.144, p.108950, Article 108950

2023

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Potential of plant proteins for medical applications

Trends in biotechnology (Regular ed.), 2011-10, Vol.29 (10), p.490-498

2011

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Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Food hydrocolloids, 2013-07, Vol.32 (1), p.195-203

2013

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A novel hardness-related and starch granule-associated protein marker in wheat: LMW-GS-‘S’

Journal of cereal science, 2012-03, Vol.55 (2), p.153-159

2012

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Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange

Food hydrocolloids, 2025-02, Vol.159, p.110640, Article 110640

2025

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Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

Critical reviews in food science and nutrition, 2008-10, Vol.48 (9), p.824-839

2008

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Dynamic viscoelastic, calorimetric and dielectric characteristics of wheat protein isolates

Journal of cereal science, 2008-05, Vol.47 (3), p.417-428

2008

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Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes

Journal of cereal science, 2021-07, Vol.100, p.103256, Article 103256

2021

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Responses of Wheat Protein Content and Protein Yield to Future Climate Change in China during 2041–2060

Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap

Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions

Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation

Structuring the meat analogue by using plant-based derived composites

Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

A new reliable method for detecting specific IgE antibodies in the patients with immediate type wheat allergy due to hydrolyzed wheat protein: correlation of its titer and clinical severity

Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment

Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols

Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates

Protein content prediction in single wheat kernels using hyperspectral imaging

Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure

A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Immunological appraisal of wheat varieties in relation to chapatti-making characteristics

Biochemical and Functional Properties of Wheat Gliadins: A Review

Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates

High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation

Potential of plant proteins for medical applications

Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

A novel hardness-related and starch granule-associated protein marker in wheat: LMW-GS-‘S’

Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange

Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

Dynamic viscoelastic, calorimetric and dielectric characteristics of wheat protein isolates

Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes

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