Projects funded by the NCN
The effect of selected polyphenols and their glycosides on the structure of gluten proteins and rheological properties of wheat dough.
2019/33/N/NZ9/02345
Keywords:
gluten gliadin glutenin wheat dough plant polyphenols secondary structure FT-Raman spectroscopy FT-Infrared spectroscopy
Descriptors:
- NZ9_007:
Panel:
NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation
Host institution :
Instytut Agrofizyki im. Bohdana Dobrzańskiego Polskiej Akademii Nauk
woj. lubelskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 17 - announced on 2019-03-15
Amount awarded: 197 000 PLN
Project start date (Y-m-d): 2020-01-30
Project end date (Y-m-d): 2023-12-29
Project duration:: 47 months (the same as in the proposal)
Project status: Project settled
Project description
Download the project description in a pdf file
Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.
Information in the final report
- Publication in academic press/journals (4)
- Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosidesAuthors:Magdalena Krekora, Karolina H. Markiewicz, Agnieszka Z. Wilczewska, Agnieszka NawrockaAcademic press:Journal of Cereal Science (rok: 2023, tom: 111, strony: 103672), Wydawca: ElsevierStatus:PublishedDOI:10.1016/j.jcs.2023.103672 - link to the publication
- Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopyAuthors:Magdalena Krekora, Agnieszka NawrockaAcademic press:Journal of Cereal Science (rok: 2024, tom: 117, strony: 103915), Wydawca: ElsevierStatus:PublishedDOI:10.1016/j.jcs.2024.103915 - link to the publication
- Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosidesAuthors:Magdalena Krekora, Karolina H. Markiewicz, Agnieszka Z. Wilczewska, Agnieszka NawrockaAcademic press:Journal of Cereal Science (rok: 2023, tom: 111, strony: 103672), Wydawca: ElsevierStatus:PublishedDOI:10.1016/j.jcs.2023.103672 - link to the publication
- Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopyAuthors:Magdalena Krekora, Agnieszka NawrockaAcademic press:Journal of Cereal Science (rok: 2024, tom: 117, strony: 103915), Wydawca: ElsevierStatus:PublishedDOI:10.1016/j.jcs.2024.103915 - link to the publication