{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:59:23Z","timestamp":1777643963477,"version":"3.51.4"},"reference-count":104,"publisher":"SAGE Publications","issue":"5","license":[{"start":{"date-parts":[[2014,6,10]],"date-time":"2014-06-10T00:00:00Z","timestamp":1402358400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2015,7]]},"abstract":"<jats:p>Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.<\/jats:p>","DOI":"10.1177\/1082013214538984","type":"journal-article","created":{"date-parts":[[2014,6,11]],"date-time":"2014-06-11T02:26:51Z","timestamp":1402453611000},"page":"364-379","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":41,"title":["Functionality of alternative protein in gluten-free product development"],"prefix":"10.1177","volume":"21","author":[{"given":"Navneet Singh","family":"Deora","sequence":"first","affiliation":[{"name":"Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Aastha","family":"Deswal","sequence":"additional","affiliation":[{"name":"Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hari Niwas","family":"Mishra","sequence":"additional","affiliation":[{"name":"Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2014,6,10]]},"reference":[{"key":"bibr1-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.10.014"},{"key":"bibr2-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2010.11.028"},{"key":"bibr3-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1533\/9781845693886.2.446"},{"key":"bibr4-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2009.01.005"},{"key":"bibr5-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2006.05.004"},{"key":"bibr6-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.08.069"},{"key":"bibr7-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CC-83-0655"},{"key":"bibr8-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.09.003"},{"key":"bibr9-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.2001.78.1.31"},{"key":"bibr10-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/B978-012373739-7.50003-4"},{"key":"bibr11-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2007.02.001"},{"key":"bibr12-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(01)00123-6"},{"key":"bibr13-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2008.09.002"},{"key":"bibr14-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.04.030"},{"key":"bibr15-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.05.059"},{"key":"bibr16-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2011.07.024"},{"key":"bibr17-1082013214538984","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(90)79063-7"},{"key":"bibr18-1082013214538984","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(98)75613-9"},{"key":"bibr19-1082013214538984","first-page":"28","volume":"58","author":"Durham S","year":"2010","journal-title":"Agricultural Research"},{"key":"bibr20-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2011.10.008"},{"key":"bibr21-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1053\/gast.2001.22123"},{"key":"bibr22-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.1998.75.4.488"},{"key":"bibr23-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2011.12.002"},{"key":"bibr24-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(02)00244-3"},{"key":"bibr25-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2003.09.012"},{"key":"bibr26-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-003-0818-9"},{"key":"bibr27-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/0031-9422(77)80054-X"},{"key":"bibr28-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2012.04.001"},{"key":"bibr29-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2003.10.004"},{"key":"bibr30-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0642-3"},{"key":"bibr31-1082013214538984","doi-asserted-by":"crossref","unstructured":"Holt C. (1997). The milk salts and their interaction with casein. In: Fox PF (ed.)\n                      Advanced Dairy Chemistry Volume 3.\n                      New York: Springer, pp. 233\u2013256.","DOI":"10.1007\/978-1-4757-4409-5_6"},{"key":"bibr32-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.05.011"},{"key":"bibr33-1082013214538984","first-page":"247","volume":"20","author":"Johansson D","year":"2012","journal-title":"Annual Transactions of the Nordic Rheology Society"},{"key":"bibr34-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1021\/jf00028a006"},{"key":"bibr35-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1021\/jf00093a014"},{"key":"bibr36-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.08.078"},{"key":"bibr37-1082013214538984","doi-asserted-by":"publisher","DOI":"10.3390\/nu5114503"},{"key":"bibr38-1082013214538984","first-page":"109","volume-title":"The Molecular Basis of Plant Development","author":"Larkins BA","year":"1989"},{"key":"bibr39-1082013214538984","first-page":"351","volume":"69","author":"Lawton JW","year":"1992","journal-title":"Cereal Chemistry"},{"key":"bibr40-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.2002.79.1.1"},{"key":"bibr41-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.03.032"},{"key":"bibr42-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1021\/jf020719l"},{"key":"bibr43-1082013214538984","first-page":"182","volume":"1","author":"Lupano CE","year":"2003","journal-title":"Journal of Food Technology"},{"key":"bibr44-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CC-82-0609"},{"key":"bibr45-1082013214538984","doi-asserted-by":"crossref","unstructured":"Majzoobi M, Ghiasi F, Habibi M, et\u00a0al. (2013). Influence of soy protein isolate on the quality of batter and sponge cake.\n                      Journal of Food Processing and Preservation\n                      . Epub ahead of print 11 April 2013. DOI: 10.1111\/jfpp.12076.","DOI":"10.1111\/jfpp.12076"},{"key":"bibr46-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2007.05.002"},{"key":"bibr47-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-008-0838-6"},{"key":"bibr48-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.01.018"},{"key":"bibr49-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.05.003"},{"key":"bibr50-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1097\/00005176-199811000-00004"},{"key":"bibr51-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-013-2097-4"},{"key":"bibr52-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.05.007"},{"key":"bibr53-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-011-0244-2"},{"key":"bibr54-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2006.09.009"},{"key":"bibr55-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2012.04.012"},{"key":"bibr56-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2006.05.002"},{"key":"bibr57-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CC-83-0028"},{"key":"bibr58-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM.2004.81.5.567"},{"key":"bibr59-1082013214538984","unstructured":"Moritz B, Ladislaus C and Adalbert S. (1935). Manufacture of mill products for alimentary purposes and of paste goods and baked products from such milled products. Patent 2,025,705, USA."},{"key":"bibr60-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-009-1023-2"},{"key":"bibr61-1082013214538984","doi-asserted-by":"publisher","DOI":"10.5897\/AJFS2012.0612"},{"key":"bibr62-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2007.02.005"},{"key":"bibr63-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.bpg.2005.11.010"},{"key":"bibr64-1082013214538984","first-page":"20","volume":"56","author":"Paulis JW","year":"1979","journal-title":"Cereal Chemistry"},{"key":"bibr65-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1021\/jf304882k"},{"key":"bibr66-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1081\/JFP-120005795"},{"key":"bibr67-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1915"},{"key":"bibr68-1082013214538984","first-page":"238","volume":"27","author":"Rice A","year":"1950","journal-title":"Cereal Chemistry"},{"key":"bibr69-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-009-9142-7"},{"key":"bibr70-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2010.09.001"},{"key":"bibr71-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.09.002"},{"key":"bibr72-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-012-1746-3"},{"key":"bibr73-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1177\/1082013204042067"},{"key":"bibr74-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb11420.x"},{"key":"bibr75-1082013214538984","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1002\/9781444316209.ch9","volume-title":"Gluten-free Food Science and Technology","author":"Schober T","year":"2009"},{"key":"bibr76-1082013214538984","first-page":"A12","volume":"54","author":"Schober T","year":"2009","journal-title":"Cereal Foods World"},{"key":"bibr77-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1021\/jf0704155"},{"key":"bibr78-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2008.04.004"},{"key":"bibr79-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2011.06.007"},{"key":"bibr80-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1094\/CC-82-0394"},{"key":"bibr81-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2010.07.004"},{"key":"bibr82-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2009.02154.x"},{"key":"bibr83-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/S1043-4526(03)45006-7"},{"key":"bibr84-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.giec.2012.07.010"},{"key":"bibr85-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/BF02866630"},{"key":"bibr86-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2012.02739.x"},{"key":"bibr87-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1021\/jf101523p"},{"key":"bibr88-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.09.152"},{"key":"bibr89-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2008.03.016"},{"key":"bibr90-1082013214538984","first-page":"217","volume-title":"Gluten-free Cereal Products and Beverages","author":"Stathopoulos CE","year":"2011"},{"key":"bibr91-1082013214538984","first-page":"430","volume":"63","author":"Stathopoulos CE","year":"2008","journal-title":"Milchwissenschaft\u2009-\u2009Milk Science International"},{"key":"bibr92-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2008.00424.x"},{"key":"bibr93-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.02.005"},{"key":"bibr94-1082013214538984","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1002\/9781444316209.ch4","volume-title":"Gluten-free Food Science and Technology","author":"Thompson T","year":"2009"},{"key":"bibr95-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-277X.2005.00607.x"},{"key":"bibr96-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2012.07.007"},{"key":"bibr97-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-013-1104-x"},{"key":"bibr98-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2010.11.003"},{"key":"bibr99-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2011.03.017"},{"key":"bibr100-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2011.02.006"},{"key":"bibr101-1082013214538984","volume-title":"Dairy Chemistry & Physics","author":"Walstra P","year":"1984"},{"key":"bibr102-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1021\/jf010076u"},{"key":"bibr103-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.07.022"},{"key":"bibr104-1082013214538984","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.01.006"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/1082013214538984","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/1082013214538984","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/1082013214538984","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T06:27:49Z","timestamp":1777444069000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/1082013214538984"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,6,10]]},"references-count":104,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2015,7]]}},"alternative-id":["10.1177\/1082013214538984"],"URL":"https:\/\/doi.org\/10.1177\/1082013214538984","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,6,10]]}}}