Author:
Giosafatto C. Valeria L.,Al-Asmar A.,Mariniello L.
Reference137 articles.
1. Abeyrathne ED, Lee HY, Ahn DU (2013) Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-a review. Poult Sci 92:3292–3299
2. Abou-Soliman NHI, Sakr SS, Awad S (2017) Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase. J Food Sci Technol 54:1616–1627
3. Agyare KK, Addo K, Xiong YL (2009) Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocoll 23:72–81
4. Ajinomoto foods Europe SAS (2016) Labelling of foodstuffs made with the enzyme Transglutaminase. http://transglutaminase.com/regulatory-status/labelling-of-foodstuffs-made-enzyme-transglutaminase . Accessed 23 Oct 2017 http://www.ajinomoto.de/cms/front_content.php?idart=111
5. Arabestani A, Kadivar M, Amoresano A et al (2016a) Bitter vetch (Vicia ervilia) seed protein concentrate as possible source for production of bilayered films and biodegradable containers. Food Hydrocoll 60:232–242
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献