Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Hydrolyzed wheat proteins (HWPs) are widely used as functional ingredients in foods and cosmetics, because of their emulsifying and foaming properties. However, in individuals suffering from celiac disease or wheat allergy, HWPs may have a modified immunoreactivity compared to native gluten due to c...

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Detalles Bibliográficos
Autores principales: Gabler, Angelika Miriam, Scherf, Katharina Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564556/
https://www.ncbi.nlm.nih.gov/pubmed/32846879
http://dx.doi.org/10.3390/biom10091227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564556/
https://www.ncbi.nlm.nih.gov/pubmed/32846879
http://dx.doi.org/10.3390/biom10091227

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