The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.

Altogether, in this work an expression system was developed that have the potential to allow the production of a potential substitute for gluten that could be used in the food industry and help people on a gluten-free diet.

Bio-derived, fully biodegradable closed-cell micro- and nanocellular foams from gliadin, an abundantly available wheat storage protein, were produced in a newly derived foaming procedure using nitrogen or carbon dioxide as blowing agent.

This is the first study to test a plant-derived dietary compound as a potential therapeutic agent for celiac disease.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.