Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have
been proposed as a sustainable solution to provide food security as natural resources …

Food allergy is a multifactorial interplay process influenced not only by the structure and
function of the allergen itself but also by other components of the food matrix. For food …

Food allergy has become a major global public health concern. In the past decades,
enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of …

Background Wheat is one of the main foods of the human diet. It contains a protein complex,
gluten, which is primarily responsible for the rheological behavior of wheat flours. However …

As one of the most prevalent autoimmune diseases, celiac disease (CD) affects 1% of
people globally and is frequently linked to the HLA-DQ2/DQ8 polymorphism and gut …

Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its
applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds …

The effects of partial hydrolysis on the functional properties of almond protein isolate (API)
were investigated by treating the isolate with alcalase enzyme (2.4 U/g) and a subsequent …

Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a
global issue and, occasionally, can be fatal. At the same time, an increasing number of …

This study evaluated the effect of the wheat gluten (WG) separation process and
transglutaminase (TG) microbial source on WG dough quality, and opportunities to use …