Effect of transglutaminase crosslinking on the protein structure and potential allergenicity of dual-protein system, with a focus on β-conglycinin
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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Cited by 4 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. Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein;Molecules;2024-07-18
2. Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein;Journal of the Science of Food and Agriculture;2024-05-30
3. Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin;International Journal of Food Science & Technology;2024-02-25
4. Preparation and investigation of the processing characteristics of transglutaminase cross-linked soy protein isolate–whey protein polymer;Biomass Conversion and Biorefinery;2023-12-11
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