Xin Huang

TL;DR: Sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat, but the sourdough bread was not tolerated better than the yeast-fermented bread, and these results should be interpreted with caution.

TL;DR: It is suggested that sourdough fermentation can degrade ATI structure and bioactivity, and point to strategies to improve product development for wheat sensitivity patients.

TL;DR: The foaming stability of the protein isolates was nearly doubled by bioprocessing with cell wall hydrolyzing enzymes and phytase, which had lower protein solubility and stronger net charge in pH below 7, when compared to the protein isolate made without biop rocessing.

TL;DR: In this paper, the authors present an integrated account of this range of research, identifying inconsistencies, and gaps in our knowledge and identifying future research needs, and identify future research need.

TL;DR: This study showed that the recognition of whole hordein by R5 antibody mainly came from C-hordein, which is more reactive than the other hordeins, which means a hordein standard is needed for barley prolamin quantification instead of the gliadin standard.