"Gliadin" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Simple protein, one of the prolamines, derived from the gluten of wheat, rye, etc. May be separated into 4 discrete electrophoretic fractions. It is the toxic factor associated with CELIAC DISEASE.
| Descriptor ID |
D005903
|
| MeSH Number(s) |
D12.776.765.725.500.500.400
|
| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Gliadin".
Below are MeSH descriptors whose meaning is more specific than "Gliadin".
This graph shows the total number of publications written about "Gliadin" by people in this website by year, and whether "Gliadin" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2014 | 1 | 0 | 1 |
| 2015 | 1 | 0 | 1 |
| 2018 | 0 | 1 | 1 |
| 2019 | 1 | 0 | 1 |
| 2022 | 0 | 1 | 1 |
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Below are the most recent publications written about "Gliadin" by people in Profiles.
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Jiang B, Zhao Q, Shan H, Guo Y, Xu X, McClements DJ, Cao C, Yuan B. Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles. J Agric Food Chem. 2022 Jun 01; 70(21):6540-6551.
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Chen X, Chen Y, Zou L, Zhang X, Dong Y, Tang J, McClements DJ, Liu W. Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability. J Agric Food Chem. 2019 Jun 12; 67(23):6574-6584.
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Chen X, McClements DJ, Wang J, Zou L, Deng S, Liu W, Yan C, Zhu Y, Cheng C, Liu C. Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. J Agric Food Chem. 2018 Apr 11; 66(14):3691-3699.
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Joye IJ, Davidov-Pardo G, Ludescher RD, McClements DJ. Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. Food Chem. 2015 Oct 15; 185:261-7.
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Qiu C, Zhao M, Decker EA, McClements DJ. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. Food Chem. 2015 May 15; 175:249-57.