4.7 Article

Physical properties of zein networks treated with microbial transglutaminase

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Functionalizing zein through antisolvent precipitation from ethanol or aetic acid

Kristin D. Mattice et al.

FOOD CHEMISTRY (2020)

Article Food Science & Technology

Evaluating the use of zein in structuring plant-based products

Kristin D. Mattice et al.

CURRENT RESEARCH IN FOOD SCIENCE (2020)

Review Chemistry, Applied

Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

Seyed Mohammad Taghi Gharibzahedi et al.

FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

Jovana Glusac et al.

FOOD HYDROCOLLOIDS (2018)

Review Biochemistry & Molecular Biology

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

Seyed Mohammad Taghi Gharibzahedi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Review Food Science & Technology

Biotechnological routes for transglutaminase production: Recent achievements, perspectives and limits

Limin Wang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Food Science & Technology

Evaluation of mechanical and water barrier properties of transglutaminase cross-linked zein films incorporated with oleic acid

Kingsley Masamba et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

Review Biotechnology & Applied Microbiology

Microbial transglutaminase and its application in the food industry. A review

Marek Kieliszek et al.

FOLIA MICROBIOLOGICA (2014)

Article Chemistry, Applied

Role of non-covalent interactions in the production of visco-elastic material from zein

Brennan M. Smith et al.

FOOD CHEMISTRY (2014)

Article Food Science & Technology

The effect of sodium chloride on gluten network formation and rheology

H. C. D. Tuhumury et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Food Science & Technology

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

Mao Yang et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Biochemical Research Methods

An electrophoretic approach to screen for glutamine deamidation

Narkhyun Bae et al.

ANALYTICAL BIOCHEMISTRY (2012)

Article Polymer Science

Electrospun zein fibers using glyoxal as the crosslinking reagent

Gordon W. Selling et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2012)

Article Food Science & Technology

Impact of different isolation procedures on the functionality of zein and kafirin

Tilman J. Schober et al.

JOURNAL OF CEREAL SCIENCE (2011)

Article Biotechnology & Applied Microbiology

Alkali-Catalyzed Low Temperature Wet Crosslinking of Plant Proteins Using Carboxylic Acids

Narendra Reddy et al.

BIOTECHNOLOGY PROGRESS (2009)

Article Food Science & Technology

Electrospun Zein Fibers as Carriers to Stabilize (-)-Epigallocatechin Gallate

Y. Li et al.

JOURNAL OF FOOD SCIENCE (2009)

Article Biochemistry & Molecular Biology

The propensity for deamidation and transamidation of peptides by transglutaminase 2 is dependent on substrate affinity and reaction conditions

Jorunn Stamnaes et al.

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2008)

Article Polymer Science

Properties of films from corn zein reacted with glutaraldehyde

David J. Sessa et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2007)

Review Biochemistry & Molecular Biology

Fourier transform infrared spectroscopic analysis of protein secondary structures

Jilie Kong et al.

ACTA BIOCHIMICA ET BIOPHYSICA SINICA (2007)

Article Polymer Science

Electrospinning and crossfinking of Zein nanofiber mats

Chen Yao et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2007)

Article Chemistry, Applied

The impact of transglutaminase on soy proteins and tofu texture

S. Bin Md Yasir et al.

FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Physicochemical and textural properties of heat-induced pea protein isolate gels

P. J. Shand et al.

FOOD CHEMISTRY (2007)

Article Biochemistry & Molecular Biology

Coagulation and gelation of soy protein isolates induced by microbial transglutaminase

CH Tang et al.

JOURNAL OF FOOD BIOCHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Structural characterization of α-zein

FA Momany et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Chemistry, Analytical

Enzymatic determination of biogenic amines with transglutaminase

K Punakivi et al.

TALANTA (2006)

Article Food Science & Technology

Edible films produced with gelatin and casein cross-linked with transglutaminase

H Chambi et al.

FOOD RESEARCH INTERNATIONAL (2006)

Article Agricultural Engineering

Characterization of zein modified with a mild cross-linking agent

S Kim et al.

INDUSTRIAL CROPS AND PRODUCTS (2004)

Article Food Science & Technology

Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures

JC Ramírez-Suárez et al.

MEAT SCIENCE (2003)

Article Biochemistry & Molecular Biology

Conformation of alpha Zeins in solid state by Fourier transform IR

LA Forato et al.

BIOPOLYMERS (2003)

Article Food Science & Technology

Effects of transglutaminase on SDS-PAGE patterns of wheat, soy, and barley proteins and their blends

A Basman et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Plant Sciences

Cereal seed storage proteins: structures, properties and role in grain utilization

PR Shewry et al.

JOURNAL OF EXPERIMENTAL BOTANY (2002)

Review Agricultural Engineering

Zein: the industrial protein from corn

R Shukla et al.

INDUSTRIAL CROPS AND PRODUCTS (2001)