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Kafirin (18)
Sorghum (6)
Zein (5)
Binding (2)
Bioplastics (2)
Cross-linking (2)
Dough (2)
Elasticity (2)
Extraction (2)
Gluten (2)
Gluten-free (2)
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Microparticles (2)
Protein digestibility (2)
Rheology (2)
UCTD (2)
Acetic acid (1)
Amino acid (AA) (1)
Amylase inhibition (1)
Behavior (1)
Biocompatibility (1)
Bioethanol (1)
Biofortification (1)
BMP-2 (1)
Bone morphogenetic protein-2 (bmp-2) (1)
Breaking strength (1)
Brewery spent grain (1)
Coarse sorghum (1)
Coprotein (1)
Differential scanning calorimetry (DSC) (1)
Digestibility (1)
Distillers dried grains and solubles (DDGS) (1)
Distillers dried grains with solubles (DDGS) (1)
Disulfide bond crosslinking (1)
Disulfide cross-linking (1)
Dough rheological properties (1)
Dry-milled corn (1)
Elastic recovery (1)
Endosperm (1)
Equivalence classes (1)
Ethanol (1)
Film (1)
Film properties (1)
Films (1)
Flow properties (1)
Food additives (1)
Food ingredients (1)
Fourier transform infrared spectroscopy (FTIR) (1)
Functional food (1)
Functional properties (1)
Functionality (1)
Gamma kafirin (1)
Glacial acetic acid (1)
Glacial acetic acid (GAA) (1)
Glycemic response (1)
Helical conformation (1)
High protein digestibility (1)
Histology (1)
Hydrophobicity (1)
Kafirin microparticles (KEMS) (1)
Lysine (1)
Manufacture (1)
Nutrition (1)
Organic acids (1)
Pear (1)
Percolation (1)
Physico-chemical and sensory properties (1)
Plasticizer (1)
Polarized light microscopy (PLM) (1)
Polymerization (1)
Products (1)
Prolamin (1)
Protein (1)
Protein coating (1)
Proteins (1)
Reinforced plastics (1)
Relaxation analysis (1)
Resistant starch (1)
Ripening (1)
Scanning electron microscopy (SEM) (1)
SDG-02: Zero hunger (1)
Senescence (1)
Slowly digestible starch (SDS) (1)
Solvent extraction (1)
Sorghum condensed tannins (1)
Sorghum prolamin (1)
Spent grains (1)
Starch (1)
Starch digestibility (1)
Stress relaxation (1)
Stress-relaxation (1)
Sugar glass (1)
Sulfur compounds (1)
Tannins (1)
Transgenic (1)
Transgenic sorghum with high protein digestibility (TG-HD) (1)
Transmission electron microscopy (TEM) (1)
Type 2 diabetes (T2D) (1)
Visco-elastic (1)
Visco-elastic mass (1)
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