Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation-Reference-Cited by-同舟云学术

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Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation

Published:2021-07 Issue: Volume:128 Page:77-83
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Zhang Anqi,Cui Qiang,Zhou Miao,Wang Xibo,Zhao Xin-huai

Funder

Heilongjiang Province Science and Technology Department

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference24 articles.

1. Cryostabilization mechanism of fish muscle proteins by maltodextrins;Carvajal;Cryobiology,1999

2. Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions;Degner;J. Food Eng.,2013

3. Flocculation of protein-stabilized oil-in-water emulsions;Dickinson;Colloids Surf. B Biointerfaces,2010

4. Cross-linking of adsorbed casein films with transglutaminase;Færgemand;Int. Dairy J.,1999

5. Effects of transglutaminase catalyzed crosslinking on physicochemical characteristics of arachin and conarachin-rich peanut protein fractions;Feng;Food Res. Int.,2014

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4. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough;International Journal of Biological Macromolecules;2024-09

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