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Impact of casein and egg white proteins on the structure of wheat gluten‐based protein‐rich food
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Chemical Composition and Nutritional Content of Raw Poultry Meat
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The muscle ultrastructure: a structural perspective of the sarcomere
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Modification of food proteins by covalent crosslinking
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Livestock and greenhouse gas emissions: The importance of getting the numbers right
inferredcites →https://doi.org/10.1016/j.chroma.2009.05.066openalex-snapshot
Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.082openalex-snapshot
Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment
inferredcites →https://doi.org/10.1016/j.jcs.2004.09.008openalex-snapshot
Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved
inferredcites →https://doi.org/10.1016/j.jcs.2005.06.005openalex-snapshot
The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions
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Improving the protein content and composition of cereal grain
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Effects of heat on meat proteins – Implications on structure and quality of meat products
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Advances in structure formation of anisotropic protein-rich foods through novel processing concepts
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Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids
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Thermodynamic incompatibility of proteins
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The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
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Protein–protein crosslinking in food: methods, consequences, applications
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Amino acid scoring patterns for protein quality assessment
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Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems
inferredcites →https://doi.org/10.1021/jf102575ropenalex-snapshot
The Kinetics of β-Elimination of Cystine and the Formation of Lanthionine in Gliadin
inferredcites →https://doi.org/10.1021/jf3024672openalex-snapshot
Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures Thereof
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Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins
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Non-Celiac Gluten Sensitivity: Literature Review
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Rising Consumption of Meat and Milk in Developing Countries Has Created a New Food Revolution
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Assessment of three devices used in shear tests of cooked breast meat
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Plant‐based alternatives to meat
inferredcites →https://doi.org/10.1111/j.1541-4337.2010.00124.xopenalex-snapshot
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
inferredcites →https://doi.org/10.1111/j.1745-4573.2005.00001.xopenalex-snapshot
THE RELATIONSHIP OF RAZOR BLADE SHEAR, ALLO‐KRAMER SHEAR, WARNER‐BRATZLER SHEAR AND SENSORY TESTS TO CHANGES IN TENDERNESS OF BROILER BREAST FILLETS
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Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Molecular Mechanism of Egg White Protein for Strengthening the Cross‐Linking Properties of Heat‐Induced Wheat Gluten Gel
inferred← citeshttps://doi.org/10.1007/978-1-4939-9639-1_28openalex-snapshot
Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection
inferred← citeshttps://doi.org/10.1007/s11274-019-2723-9openalex-snapshot
Mycoprotein: environmental impact and health aspects
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Improvement of the Functional and Healthy Properties of Meat Products
inferred← citeshttps://doi.org/10.1016/j.fochms.2025.100342openalex-snapshot
Genetic dissection of gluten characteristics based on single- and multi-locus genome-wide association studies in wheat (Triticum aestivum L.)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.11.043openalex-snapshot
Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127319openalex-snapshot
Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131102openalex-snapshot
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.05.001openalex-snapshot
Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.12.032openalex-snapshot
Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.04.062openalex-snapshot
Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110199openalex-snapshot
Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102439openalex-snapshot
Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality
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Sustainable plant-based protein hydrolysates: Utilization of waste proteins modified by enzymatic hydrolysis in techno-functional applications
inferred← citeshttps://doi.org/10.1016/j.jcs.2020.103050openalex-snapshot
Improved physicochemical and structural properties of wheat gluten with konjac glucomannan
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116884openalex-snapshot
Exploring the egg-mediated-enhancement mechanism against the autoclaving-induced textural deterioration of instant wet noodles
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.12.010openalex-snapshot
Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits
inferred← citeshttps://doi.org/10.1111/1541-4337.12209openalex-snapshot
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems
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Whey Proteins-Fortified Milk with Adjusted Casein to Whey Proteins Ratio Improved Muscle Strength and Endurance Exercise Capacity without Lean Mass Accretion in Rats
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Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation
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Animal Food Products to Support Human Nutrition and to Boost Human Health: The Potential of Feedstuffs Resources and Their Metabolites as Health-Promoters
inferred← citeshttps://doi.org/10.3402/fnr.v60.31382openalex-snapshot
In vivoprotein quality of selected cereal-based staple foods enriched with soybean proteins
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Mise au point de matériaux alimentaires imprimables en 3D permettant la création de recettes innovantes
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RuBisCO ˸ a potential protein ingredient to enrich wheat based-food ? : Understanding the impact of RuBisCO on wheat dough structure, protein-protein interactions and protein in vitro digestibility
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