Effects of glutaminase deamidation on the structure and solubility of rice glutelin-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of glutaminase deamidation on the structure and solubility of rice glutelin

Published:2011-12 Issue:10 Volume:44 Page:2205-2210
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Liu Yongle,Li Xianghong,Zhou Xiaoling,Yu Jian,Wang Faxiang,Wang Jianhui

Funder

National 863 Program

Science and Technology Project of Hunan Provincial Science and Technology Department

A Project Supported by Scientific Research Fund of Hunan Provincial Education Department, PR China

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Official methods of analysis,1995

2. Characterization and functional properties of Australian rice protein isolates;Agboola;Journal of Cereal Science,2005

3. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein;Babiker;Food Chemistry,2000

4. Celiac-related properties of chemically and enzymatically modified gluten proteins;Berti;Journal of Agriculture and Food Chemistry,2007

5. Correlations between the physicochemical and functional properties of rice;Chrastil;Journal of Agricultural and Food Chemistry,1992

Cited by 67 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. Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch;Food Chemistry;2024-11

2. Improving common vetch protein isolate flavor through glutaminase-mediated deamidation;Food Research International;2024-11

3. The effect of protein-glutaminase from Chryseobacterium proteolyticum on physicochemical and functional properties of high-temperature soybean meal protein;International Journal of Biological Macromolecules;2024-10

4. Oat protein: Review of structure-function synergies with other plant proteins;Food Hydrocolloids;2024-09

5. Optimization of Deamidation of Casein by Protein-Glutaminase and Its Effect on Structural and Functional Properties;Food and Bioprocess Technology;2024-06-24

同舟云学术

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