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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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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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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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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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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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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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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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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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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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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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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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Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content

Sustainability, 2019, Vol.11 (12), p.3231

2019

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Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

Food research international, 2013-05, Vol.51 (2), p.879-885

2013

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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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Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch

Journal of the science of food and agriculture, 2020-12, Vol.100 (15), p.5334-5343

2020

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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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Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

International journal of molecular sciences, 2020-05, Vol.21 (9), p.3205

2020

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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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HLA-DQ and RBFOX1 as susceptibility genes for an outbreak of hydrolyzed wheat allergy

Journal of allergy and clinical immunology, 2019-11, Vol.144 (5), p.1354-1363

2019

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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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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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Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

Food hydrocolloids, 2011-08, Vol.25 (6), p.1424-1432

2011

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

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

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

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

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

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

Biochemical and Functional Properties of Wheat Gliadins: A Review

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

Potential of plant proteins for medical applications

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

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

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

Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

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

Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch

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

Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

Sustainable Wheat Protein Biofoams: Dry Upscalable Extrusion at Low Temperature

HLA-DQ and RBFOX1 as susceptibility genes for an outbreak of hydrolyzed wheat allergy

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

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

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

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