ReviewFood chemistry: X2025
Recent Advances in Heat-Induced Wheat Protein Modifications.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten-Free Assurance.Comprehensive reviews in food science and food safety · 2026Review
- The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat protein plays a crucial role in food processing, valued for its distinctive viscoelastic properties. Heating, a fundamental step in food production, profoundly affects the structure and functionality of wheat protein. These changes, driven by temperature variations and physical interactions, are key determinants of product quality. This paper explores the mechanisms behind gluten network and gel formation in wheat protein, focusing on how different heat induction methods-such as wet heating, superheated steam, extrusion, and microwave treatments-alter its structure and functionality. Furthermore, it examines the interactions between wheat protein and other components, including polysaccharides, water, and sodium ions, within heat-induced processing systems. These interactions and their impact on product quality and application are analyzed in detail. The study aims to provide theoretical insights that can enhance the quality and utility of wheat protein in food processing.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.