Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara-Reference-Cited by-同舟云学术

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Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara

Published:2019-08 Issue: Volume:289 Page:169-176
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Mingkai,Wang Pei,Zou Min,Yang Runqiang,Tian Mengqi,Gu Zhenxin

Funder

National Science Foundation of China

Central Universities

Natural Science Foundation of Jiangsu Province

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Thermorheological characteristics of soy protein isolate;Ahmed;Journal of Food Science,2010

2. Processing effect on soybean storage proteins and their relationship with tofu quality;And;Journal of Agricultural & Food Chemistry,1999

3. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties;Chen;Food Hydrocolloids,2011

4. Gels and gelling of globular proteins;Doi;Trends in Food Science & Technology,1993

5. Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose;Gan;Food Research International,2009

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