Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate-Reference-Cited by-同舟云学术

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Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate

Published:2018-11 Issue: Volume:97 Page:662-667
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Shi Ai-Min,Jiao Bo,Liu Hong-Zhi,Zhu Song,Shen Min-jiang,Feng Xiao-Long,Hu Hui,Liu Li,Faisal Shah,Wang Qiang,Adhikari Benu^ORCID

Funder

National Key Research and Development Program of China

Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences

Key Laboratory of Se-enriched Products Development and Quality Control

Ministry of Agriculture/ National-Local Joint Engineering Laboratory of Se-enriched Food Development

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

2. Ofﬁcial Methods of Analysis (16th);AOAC,1995

3. Bioactive compounds, physical and sensory properties of cake made with walnut press-cake;Bakkalbasi;Journal of Food Quality,2016

4. Physicochemical and sensory characteristics of restructured beef steak with added walnuts;Colmenero;Meat Science,2003

5. Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins;Colombo;Journal of Agricultural and Food Chemistry,2010

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