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作者:Rakhi Panda , Marc Boyer , Eric A. E. Garber
来源:[J].Analytical and Bioanalytical Chemistry(IF 3.659), 2017, Vol.409 (30), pp.6959-6973
摘要:A novel competitive ELISA was developed utilizing the G12, R5, 2D4, MIoBS, and Skerritt antibody-HRP conjugates employed in nine commercial ELISA test kits that are routinely used for gluten detection. This novel multiplex competitive ELISA simultaneously measures gliadin-, deami...
作者:Bhaskarani Jasthi , Janet Pettit , Lisa Harnack
来源:[J].Journal of Food Composition and Analysis(IF 2.088), 2020, Vol.85
摘要:Abstract(#br)Gluten is a protein found in wheat, rye, barley, and their crossbred varieties and derivatives. It is responsible for triggering hypersensitivity reactions in people with celiac disease, and research is underway to determine whether it may contribute to other health...
作者:Ramon Espaillat , Michael F. Jarvis , Cory Torkelson ...
来源:[J].Advances in Therapy(IF 2.125), 2017, Vol.34 (7), pp.1764-1769
摘要:Inquiries from healthcare providers and patients about the gluten and aluminum content of Synthroid® (levothyroxine sodium tablets) have increased. The objective of this study was to measure and evaluate the gluten content of the raw materials used in the manufact...
作者:Mayara Belorio , Manuel Gómez
来源:[J].Trends in Food Science & Technology(IF 4.135), 2020
摘要:Abstract(#br)Background(#br)Unlike with bread dough, the gluten network is hardly developed in bakery products, meaning, generally speaking, it is not necessary to resort to food additives to substitute the wheat protein. Moreover, this kind of commercial product has greater va...
作者:Ruoxin Zhou , Juan Sun , Haifeng Qian ...
来源:[J].Food Chemistry(IF 3.334), 2020, Vol.310
摘要:... Gluten protein is an important component of wheat and plays an important role in the human diet. The variations of gluten protein in you-tiao were investigated in this study during frying, with a view toward a theoretical basis for the improvement of processing methods and qu...
作者:Oisik Das , Nam Kyeun Kim , Mikael S. Hedenqvist ...
来源:[J].Journal of Cleaner Production(IF 3.398), 2020, Vol.243
摘要:Abstract(#br)The aim of the study was to impart fire retardancy in wheat gluten polymer through naturally-occurring additives such as lanosol. The fire properties of lanosol were compared with two other conventional brominated fire retardants (Tetrabromobisphenol A and Hexabromoc...
作者:Shaopeng Li , Yingchun Liu , Jingyang Tong ...
来源:[J].Food Research International(IF 3.005), 2020, Vol.130
摘要:...) is one of the crucial cereals consumed by human beings and wheat gluten, the natural macromolecules, mainly determines the processing quality of wheat dough. The high-molecular-weight glutenin subunits (HMW-GSs) of gluten proteins are recognized as one of the main compon...
作者:Yanjie Zhang , Yao Zhang , Zhilu Ai ...
来源:[J].Journal of Cereal Science(IF 2.088), 2020
摘要:Abstract(#br)This study examined the thermal, rheological properties and microstructure of hydrated gluten as influenced by oat antifreeze protein (AsAFP). The thermal properties of fresh hydrated gluten, including the melting temperature, freezing temperature, freezable water ...
作者:Weronika Rumińska , Monika Szymańska-Chargot , Dariusz Wiącek ...
来源:[J].Journal of Cereal Science(IF 2.088), 2020
摘要:... The aim of the research was to determine the effect of five oil pomaces from black seed, hemp, pumpkin, milk thistle and primrose on the structure of gluten proteins. The model dough was supplemented with 3%, 6%, and 9% of the pomaces. Structural changes in gluten proteins ...
作者:Li Cui , Jiugang Yuan , Ping Wang ...
来源:[J].Journal of Cereal Science(IF 2.088), 2017, Vol.73, pp.108-115
摘要:Abstract(#br)In this study, α-polylysine was used to enhance the cross-linking effect of TGase on gluten and its effects on properties of gluten films were investigated. The amount of free ammonia released from the cross-linking reaction of gluten induced by TGase at the prese...

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