August 2020 Alert Items 1-199 1. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks Food Chem. 2020 Aug 20;339:127875. doi: 10.1016/j.foodchem.2020.127875. Online ahead of print. Authors Asad Nawaz 1 , Ali Hussein Taher Alhilali 2 , Engpeng Li 3 , Ibrahim Khalifa 4 , Sana Irshad 5 , Noman Walayat 6 , Lei Chen 6 , Peng-Kai Wang 6 , Zhi Yuan Tan 7 Affiliations • 1 Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China. Electronic address:
[email protected]. • 2 Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China. • 3 Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China. • 4 Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt. • 5 School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, PR China. • 6 College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China. • 7 Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China. Electronic address:
[email protected]. • PMID: 32866701 • DOI: 10.1016/j.foodchem.2020.127875 Abstract Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks.