Modification of gelatin functionality for culinary applications by using transglutaminase-Reference-Cited by-同舟云学术

Modification of gelatin functionality for culinary applications by using transglutaminase

Published:2016-10 Issue: Volume:5-6 Page:27-32
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Calvarro Julia,Perez-Palacios Trinidad,Ruiz Jorge

Funder

III Plan Regional de lnvestigación

Desarrollo e Innovación (3rd Regional Programme for Research, Development, and Innovation) by the Junta de Extremadura (Regional Government Board of Extremadura), Spain

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference16 articles.

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2. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;Int. Dairy J.,2006

3. Texture profile analysis;Bourne;Food Technol.,1978

4. Edible films produced with gelatin and casein cross-linked with transglutaminase;Chambi;Food Res. Int.,2006

5. Rheological and mechanical properties of cross-linked fish gelatins;Chiou;Polymer,2006

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