Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments-Reference-Cited by-同舟云学术

Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments

Published:2017-11 Issue: Volume:39 Page:137-143
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Qin Xin-Sheng,Sun Qiao-Qiao,Zhao Yan-Yan,Zhong Xi-Yang,Mu Dong-Dong,Jiang Shao-Tong,Luo Shui-Zhong,Zheng Zhi

Funder

National High Technology Research and Development Program

National Natural Science Foundation of China

Key Scientific and Technological Project of Anhui Province of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference37 articles.

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3. Mechanisms of heat-mediated aggregation of wheat gluten protein upon pasta processing;Wagner;J. Agric. Food Chem.,2011

4. Transglutaminase catalysis of modified whey protein dispersions;Clare;J. Food Sci.,2010

5. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase;Jiang;Meat Sci.,2013

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