Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and DigestibilityIn Vitroof the Modified Product
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.521274
Reference40 articles.
1. Protein–protein crosslinking in food: methods, consequences, applications
2. Recent advances in enzymatic modifications of food proteins for improving their functional properties
3. Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase
4. Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels
5. Modification of Whey Proteins to Improve Functionality
Cited by 31 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
1. Characterization of pickering emulsion stabilized by colloidal sodium caseinate nanoparticles prepared using complexation and antisolvent method;LWT;2023-04
2. The structural characterization and color stabilization of the pigment protein-phycoerythrin glycosylated with oligochitosan;Food Hydrocolloids;2023-03
3. Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products;Food Chemistry;2022-06
4. Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity;Food Hydrocolloids;2022-04
5. Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin;LWT;2022-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3