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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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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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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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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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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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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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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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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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Protein content prediction in single wheat kernels using hyperspectral imaging

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

2018

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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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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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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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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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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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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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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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