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Changes in wheat gluten network structure upon mixing were studied from the biochemical analyses of gluten/glycerol blends mixed at 100 rpm with increasing times (up to 30 min) and temperatures of regulation (40, 60, and 80 °C). Whereas mixing i[...]
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Size exclusion high-performance liquid chromatography analysis was carried out on wheat glutenglycerol blends subjected to different heat treatments. The elution profiles were analyzed in order to follow the solubility loss of protein fractions [...]
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The improvement of the safety and quality of minimally processed foods is of major interest to both the consumer and the food industry and is the topic of an EU-sponsored research project with nine international partners. The project optimizes e[...]
