Effect of microbial transglutaminase on the structural and rheological characteristics and in vitro digestion of rice glutelin–casein blends-Reference-Cited by-同舟云学术

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Effect of microbial transglutaminase on the structural and rheological characteristics and in vitro digestion of rice glutelin–casein blends

Published:2021-01 Issue: Volume:139 Page:109832
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

He Chengxin,Hu Yu,Woo Meng Wai,Xiong Hua,Zhao Qiang

Funder

5511 Science and Technology Innovation Talent Project of Jiangxi Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Crosslinking of whey protein by transglutaminase;Aboumahmoud;Journal of dairy science,1990

2. Characterisation and functional properties of Australian rice protein isolates;Agboola;Journal of Cereal Science,2005

3. Principles and applications of fluorescence spectroscopy;Albani,2008

4. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?;Alves;Food Hydrocolloids,2019

5. The infrared absorption of amino acid side chains;Barth;Progress in biophysics and molecular biology,2000

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