Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking-Reference-Cited by-同舟云学术

Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking

Published:2019-10 Issue: Volume:113 Page:108291
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Carvalho Natália Caldeira de,Pessato Tássia Batista,Negrão Fernanda,Eberlin Marcos Nogueira,Behrens Jorge Herman,Zollner Ricardo de Lima,Netto Flavia Maria

Funder

São Paulo Research Foundation (FAPESP)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Intramolecular quenching of tryptophan fluorescence by the peptide bond in cyclic hexapeptides;Adams;Journal of the American Chemical Society,2002

2. pH-stability and thermal properties of microbial transglutaminase-Treated whey protein isolate;Agyare;Journal of Agricultural and Food Chemistry,2010

3. Polymerization of soy protein digests by microbial transglutaminase for improvement of the functional properties;Babiker;Food Research International,1996

4. Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres;Barbosa;Journal of the Science of Food and Agriculture,2004

5. Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties;Báez;Food Hydrocolloids,2011

Cited by 19 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. Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides;Food Chemistry;2024-10

2. Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk–derived bioactive peptides;Journal of Dairy Science;2024-07

3. Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis;Food Chemistry;2024-06

4. Effects of high hydrostatic pressure sterilisation and thermal sterilisation combined with glutamine transaminase treatment on the properties of yoghurt;International Dairy Journal;2024-02

5. Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides;Food Bioscience;2023-12