Related references
Note: Only part of the references are listed.Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of Celiac disease patients
Francisco Cabrera-Chavez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Microbial transglutaminases generate T cell stimulatory epitopes involved in celiac disease
E. H. A. Dekking et al.
JOURNAL OF CEREAL SCIENCE (2008)
Effect of microbial transglutaminase on spaghetti quality
M. Aalami et al.
JOURNAL OF FOOD SCIENCE (2008)
Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins
Christian Schaefer et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)
Celiac-related properties of chemically and enzymatically modified gluten proteins
Cristiana Berti et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat
A Bonet et al.
CEREAL CHEMISTRY (2005)
Identification and quantification of ε-(γ-glutamyl)lysine in digests of enzymatically cross-linked leguminous proteins by high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS)
C Schäfer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough
K Autio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Susceptibility to transglutaminase of gliadin peptides predicted by a mass spectrometry-based assay
G Mamone et al.
FEBS LETTERS (2004)
Modification of glutamine and lysine residues in holo and apo α-lactalbumin with microbial transglutaminase
WF Nieuwenhuizen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis
N Bauer et al.
CEREAL CHEMISTRY (2003)
Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties
N Bauer et al.
CEREAL CHEMISTRY (2003)
Wheat flour proteins as affected by transglutaminase and glucose oxidase
CM Rosell et al.
CEREAL CHEMISTRY (2003)
Identification of wheat protein components involved in polymer formation on incubation with transglutaminase
R Mujoo et al.
CEREAL CHEMISTRY (2003)
Crystal structure of microbial transglutaminase from Streptoverticillium mobaraense
T Kashiwagi et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2002)
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
A Basman et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Quantitation and localisation of (in vitro) transglutaminase-catalysed glutamine hydroxylation using mass spectrometry
SR Piersma et al.
ENZYME AND MICROBIAL TECHNOLOGY (2002)
Biochemical analysis and rheological properties of gluten modified by transglutaminase
C Larre et al.
CEREAL CHEMISTRY (2000)
Pastry lift and croissant volume as affected by microbial transglutaminase
JA Gerrard et al.
JOURNAL OF FOOD SCIENCE (2000)
Share Paper
