Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

Delete all

Effect of the model bread dough supplementation with selected phenolic acids on the structure of gluten proteins

2019/35/B/NZ9/02854

Keywords:

gluten gliadins glutenins phenolic acids LC-MS FT-IR FT-Raman mechanism of interactions

Descriptors:

  • NZ9_7: Nutrition and food sciences

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.

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr hab. Agnieszka Nawrocka 

Number of co-investigators in the project: 9

Call: OPUS 18 - announced on 2019-09-16

Amount awarded: 2 830 500 PLN

Project start date (Y-m-d): 2020-09-01

Project end date (Y-m-d): 2025-08-31

Project duration:: 60 months (the same as in the proposal)

Project status: Pending project

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 (25)
  1. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins
    Authors:
    Welc, R., Kłosok, K., Szymańska-Chargot, M., Nawrocka, A.
    Academic press:
    Food Chemistry (rok: 2022, tom: 389, strony: 133109), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2022.133109 - link to the publication
  2. Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation
    Authors:
    Kłosok, K., Welc, R., Nawrocka, A.
    Academic press:
    Journal of Cereal Science (rok: 2023, tom: 110, strony: 103651), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2023.103651 - link to the publication
  3. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
    Authors:
    Kłosok, K., Welc, R., Szymańska-Chargot, M., Nawrocka, A.
    Academic press:
    Journal of Cereal Science (rok: 2022, tom: 107, strony: 103503), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2022.103503 - link to the publication
  4. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
    Authors:
    Kłosok K., Welc R., Szymańska-Chargot M., Nawrocka A.
    Academic press:
    Journal of Cereal Science , Wydawca: Elsevier
    Status:
    Submitted
  5. Effects of phenoilc acid molecular structure on the structural properties of gliadins and glutenins
    Authors:
    Konrad Kłosok, Renata Welc-Stanowska, Agnieszka Nawrocka
    Academic press:
    International Agrophysics (rok: 2024, tom: 38, strony: 127-137), Wydawca: Institute of Agrophysics PAS
    Status:
    Published
    DOI:
    10.31545/intagr/184005 - link to the publication
  6. Insight into organization of gliadin and glutenin extracted from gluten modified by phenolic acids
    Authors:
    Renata Welc-Stanowska, Konrad Kłosok, Agnieszka Nawrocka
    Academic press:
    Molecules (rok: 2023, tom: 28, strony: 7790), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules28237790 - link to the publication
  7. Effects of phenoilc acid molecular structure on the structural properties of gliadins and glutenins
    Authors:
    Konrad Kłosok, Renata Welc-Stanowska, Agnieszka Nawrocka
    Academic press:
    International Agrophysics (rok: 2024, tom: 38, strony: 127-137), Wydawca: Institute of Agrophysics PAS
    Status:
    Published
    DOI:
    10.31545/intagr/184005 - link to the publication
  8. Effects of gluten-phenolic acids interaction on the gluten structure and functional properties of gluten and phenolic acids
    Authors:
    Renata Welc-Stanowska, Konrad Kłosok, Agnieszka Nawrocka
    Academic press:
    Journal of Cereal Science (rok: 2023, tom: 111, strony: 103682), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2023.103682 - link to the publication
  9. Effects of gluten-phenolic acids interaction on the gluten structure and functional properties of gluten and phenolic acids
    Authors:
    Welc-Stanowska, R., Kłosok, K., Nawrocka, A.
    Academic press:
    Journal of Cereal Science (rok: 2023, tom: b.d., strony: b.d.), Wydawca: Elsevier
    Status:
    Submitted
  10. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins
    Authors:
    Welc, R., Kłosok, K., Szymańska-Chargot, M., Nawrocka, A.
    Academic press:
    Food Chemistry (rok: 2022, tom: 389, strony: 133109), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2022.133109 - link to the publication
  11. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
    Authors:
    Kłosok, K., Welc, R., Szymańska-Chargot, M., Nawrocka, A.
    Academic press:
    Journal of Cereal Science (rok: 2022, tom: 107, strony: 103503), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2022.103503 - link to the publication
  12. Insight into organization of gliadin and glutenin extracted from gluten modified by phenolic acids
    Authors:
    Renata Welc-Stanowska, Konrad Kłosok, Agnieszka Nawrocka
    Academic press:
    Molecules (rok: 2023, tom: 28, strony: 7790), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules28237790 - link to the publication
  13. Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation
    Authors:
    Kłosok, K., Welc, R., Nawrocka, A.
    Academic press:
    Journal of Cereal Science (rok: 2023, tom: 110, strony: 103651), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2023.103651 - link to the publication
  14. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
    Authors:
    Kłosok, K., Welc, R., Szymańska-Chargot, M., Nawrocka, A.
    Academic press:
    Journal of Cereal Science (rok: 2022, tom: 107, strony: 103503), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2022.103503 - link to the publication
  15. Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation
    Authors:
    Kłosok, K., Welc, R., Nawrocka, A.
    Academic press:
    Journal of Cereal Science (rok: 2023, tom: 110, strony: 103651), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2023.103651 - link to the publication
  16. Effects of gluten-phenolic acids interaction on the gluten structure and functional properties of gluten and phenolic acids
    Authors:
    Renata Welc-Stanowska, Konrad Kłosok, Agnieszka Nawrocka
    Academic press:
    Journal of Cereal Science (rok: 2023, tom: 111, strony: 103682), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcs.2023.103682 - link to the publication
  17. How do phenolic acids chnage the secondary and tertiary structure of gliadin? Strudies with an application of spectroscopic techniques
    Authors:
    Welc, R., Luchowski, R., Kłosok, K., Gruszecki, W.I., Nawrocka, A.
    Academic press:
    International Journal of Molecular Sciences (rok: 2022, tom: 23, strony: 6053), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/ijms23116053 - link to the publication
  18. Effects of physical and chemical factors on the structure of gluten, gliadins and glutenins as studied with spectroscopic methods
    Authors:
    Kłosok K., Welc, R., Fornal, E., Nawrocka, A.
    Academic press:
    Molecules (rok: 2021, tom: 26, strony: 508), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules26020508 - link to the publication
  19. How do phenolic acids chnage the secondary and tertiary structure of gliadin? Strudies with an application of spectroscopic techniques
    Authors:
    Welc, R., Luchowski, R., Kłosok, K., Gruszecki, W.I., Nawrocka, A.
    Academic press:
    International Journal of Molecular Sciences (rok: 2022, tom: 23, strony: 6053), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/ijms23116053 - link to the publication
  20. Effects of physical and chemical factors on the structure of gluten, gliadins and glutenins as studied with spectroscopic methods
    Authors:
    Kłosok K., Welc, R., Fornal, E., Nawrocka, A.
    Academic press:
    Molecules (rok: 2021, tom: 26, strony: 508), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules26020508 - link to the publication
  21. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins
    Authors:
    Welc, R., Kłosok, K., Szymańska-Chargot, M., Nawrocka, A.
    Academic press:
    Food Chemistry (rok: 2022, tom: 389, strony: 133109), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2022.133109 - link to the publication
  22. Effects of physical and chemical factors on the structure of gluten, gliadins and glutenins as studied with spectroscopic methods
    Authors:
    Kłosok K., Welc, R., Fornal, E., Nawrocka, A.
    Academic press:
    Molecules (rok: 2021, tom: 26, strony: 508), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules26020508 - link to the publication
  23. Effects of physical and chemical factors on the structure of gluten, gliadins and glutenins as studied with spectroscopic methods
    Authors:
    Kłosok K., Welc, R., Fornal, E., Nawrocka, A.
    Academic press:
    Molecules (rok: 2021, tom: 26, strony: 508), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules26020508 - link to the publication
  24. How do phenolic acids chnage the secondary and tertiary structure of gliadin? Strudies with an application of spectroscopic techniques
    Authors:
    Welc, R., Luchowski, R., Kłosok, K., Gruszecki, W.I., Nawrocka, A.
    Academic press:
    International Journal of Molecular Sciences (rok: 2022, tom: 23, strony: 6053), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/ijms23116053 - link to the publication
  25. The influence of the phenolic acids chemical structureon the molecular organization of gluten proteins
    Authors:
    Welc R., Kłosok K., Szymańska-Chargot, M., Nawrocka A.
    Academic press:
    Food Chemistry , Wydawca: Elsevier
    Status:
    Submitted

O Narodowym Centrum Nauki

Finansowanie nauki

Współpraca zagraniczna

Centrum prasowe

Deklaracja dostępności
Przetwarzanie danych osobowych
Polityka cookies

Partnerzy