Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten-Reference-Cited by-同舟云学术

Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten

Published:2022-10 Issue: Volume:392 Page:133296
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zou Peng-Ren,Hu Fei,Ni Zhi-Jing,Zhang Fan,Thakur Kiran,Zhang Jian-Guo,Wei Zhao-Jun

Funder

Anhui Provincial Key Research and Development Plan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Chemical modifications and their effects on gluten protein: An extensive review;Abedi;Food Chemistry,2021

2. Improving sweet potato protein gel properties through epsilon-(gamma-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase;Arogundade;Food Bioscience,2021

3. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation;Chen;Food Chemistry,2020

4. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system;Chen;Food Chemistry,2021

5. Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations;Hadidi;Lwt-Food Science and Technology,2021

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