Concepedia

Cereal Protein Functionality

Cereal Protein Functionality is a biochemical property that refers to the capacity of cereal-derived proteins to exhibit specific structural, emulsifying, foaming, and gelling behaviors in food systems, distinguishing it from mere nutritional protein content by emphasizing functional performance in processing contexts.

297

Publications

19.1K

Citations

1.1K

Authors

347

Institutions

Publications per year

2017–2026

107

Parents

Publications

297

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

, , +11

Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

Athina Lazaridou, Costas G. Βiliaderis · Journal of Cereal Science · 2007 · 620 citations

, , +17

Functional Properties of Wheat Glutenin

P.L. Weegels, R.J. Hamer, J.D. Schofield · Journal of Cereal Science · 1996 · 418 citations

, , +12

Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels

Jean‐Paul Douliez, Thierry Michon, Khalil Elmorjani et al. · Journal of Cereal Science · 2000 · 334 citations

, , +17

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Yadahally N. Sreerama, Vadakkoot B. Sashikala, Vishwas M. Pratape et al. · Food Chemistry · 2011 · 325 citations

, , +14

1–5 of 297

Authors

1.1K

  1. JA
    Jan A. Delcour

    KU Leuven, Belgium

    6 publications · 1.3K citations

    6

    h-index

  2. BS
    Barnett Sure

    University of Arkansas at Fayetteville, United States

    4 publications · 80 citations

    4

    h-index

  3. CM
    Cristina M. Rosell

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    4 publications · 553 citations

    4

    h-index

  4. DS
    Dalbir Singh Sogi

    Guru Nanak Dev University, India

    4 publications · 498 citations

    4

    h-index

  5. AM
    Alessandra Marti

    University of Milan, Italy

    4 publications · 189 citations

    4

    h-index

1–5 of 1.1K

Institutions

347

  1. Jiangnan University

    Wuxi, China

    9 h-index

    45 publications

    4.2K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    8 h-index

    43 publications

    4.1K citations

  3. KU Leuven

    Leuven, Belgium

    7 h-index

    28 publications

    7K citations

  4. Guru Nanak Dev University

    Amritsar, India

    7 h-index

    19 publications

    2.2K citations

  5. United States Department of Agriculture

    Washington, United States

    6 h-index

    22 publications

    1K citations

  6. University of Manitoba

    Winnipeg, Canada

    6 h-index

    10 publications

    782 citations

  7. Texas A&M University

    College Station, United States

    6 h-index

    19 publications

    449 citations

  8. University of Guelph

    Guelph, Canada

    6 h-index

    11 publications

    324 citations

1–8 of 347

Venues

  1. Food Chemistry

    30 publications · 3K citations

    26

    h-index

  2. Journal of Cereal Science

    30 publications · 3.4K citations

    25

    h-index

  3. Food Hydrocolloids

    19 publications · 1.2K citations

    18

    h-index

  4. Cereal Chemistry

    11 publications · 818 citations

    11

    h-index

  5. LWT

    11 publications · 937 citations

    10

    h-index

1–5