Related references
Note: Only part of the references are listed.Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion
A. Romano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Development and properties of new chitosan-based films plasticized with spermidine and/or glycerol
Mohammed Sabbah et al.
FOOD HYDROCOLLOIDS (2019)
Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries
Asmaa Al-Asmar et al.
COATINGS (2018)
Tuning the Functional Properties of Bitter Vetch (Vicia ervilia) Protein Films Grafted with Spermidine
Raffaele Porta et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk
Hasan Temiz et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2017)
Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films
Giovanna Rossi Marquez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Production, use, and fate of all plastics ever made
Roland Geyer et al.
SCIENCE ADVANCES (2017)
Blend films of pectin and bitter vetch (Vicia ervilia) proteins: Properties and effect of transglutaminase
Raffaele Porta et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
DLS and zeta potential - What they are and what they are not?
Sourav Bhattacharjee
JOURNAL OF CONTROLLED RELEASE (2016)
Microstructure and properties of bitter vetch (Vicia ervilia) protein films reinforced by microbial transglutaminase
Raffaele Porta et al.
FOOD HYDROCOLLOIDS (2015)
Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates
Khetan Shevkani et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Trehalose-Containing Hydrocolloid Edible Films Prepared in the Presence of Transglutaminase
C. Valeria L. Giosafatto et al.
BIOPOLYMERS (2014)
Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin
C. Valeria L. Giosafatto et al.
CARBOHYDRATE POLYMERS (2014)
Specificity of Infant Digestive Conditions: Some Clues for Developing Relevant In Vitro Models
Claire Bourlieu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Microbial transglutaminase and its application in the food industry. A review
Marek Kieliszek et al.
FOLIA MICROBIOLOGICA (2014)
A standardised static in vitro digestion method suitable for food - an international consensus
M. Minekus et al.
FOOD & FUNCTION (2014)
Transglutaminase-mediated modification of ovomucoid: effects on its trypsin inhibitory activity and antigenic properties
Raffaele Porta et al.
AMINO ACIDS (2013)
Higher susceptibility to amyloid fibril formation of the recombinant ovine prion protein modified by transglutaminase
Angela Sorrentino et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE (2012)
Microbial transglutaminase-mediated modification of ovalbumin
C. V. L. Giosafatto et al.
FOOD HYDROCOLLOIDS (2012)
Effect of enzymatic cross-linking of beta-casein on proteolysis by pepsin
Evanthia Monogioudi et al.
FOOD HYDROCOLLOIDS (2011)
Edible films and coatings: Structures, active functions and trends in their use
Victor Falguera et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Synthesis and resistance to in vitro proteolysis of transglutaminase cross-linked phaseolin, the major storage protein from Phaseolus vulgaris
Loredana Mariniello et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Effect of transglutaminase treatment on the properties of cast films of soy protein isolates
CH Tang et al.
JOURNAL OF BIOTECHNOLOGY (2005)
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase
L Mariniello et al.
JOURNAL OF BIOTECHNOLOGY (2003)
Properties of deamidated gluten films enzymatically cross-linked
C Larré et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)