Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment-Reference-Cited by-同舟云学术

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Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment

Published:2017-05 Issue: Volume:66 Page:326-333
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Saricay Yunus^ORCID,Wierenga Peter A.,de Vries Renko

Funder

Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Top Institute Food and Nutrition and the Dutch Polymer Institute

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference22 articles.

1. pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate;Agyare;Journal of Agricultural and Food Chemistry,2010

2. Enzymatic cross-linking of alpha-lactalbumin to produce nanoparticles with increased foam stability;Dhayal;Soft Matter,2015

3. Controlled formation of protein nanoparticles by enzymatic cross-linking of alpha-lactalbumin with horseradish peroxidase;Dhayal;Food Hydrocolloids,2014

4. Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme;Eissa;Food Hydrocolloids,2006

5. Enzymatic cross-linking of beta-lactoglobulin: Conformational properties using FTIR spectroscopy;Eissa;Biomacromolecules,2006

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals;Trends in Food Science & Technology;2024-04

2. Enhancing foam stability with β-lactoglobulin nanoparticles: Insights into molecular-level interplay and stabilization mechanism;Food Hydrocolloids;2024-01

3. Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene;Food Chemistry;2023-12

4. Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase;Food Hydrocolloids;2023-07

5. A General Protein Unfolding‐Chemical Coupling Strategy for Pure Protein Hydrogels with Mechanically Strong and Multifunctional Properties;Advanced Science;2021-12-22

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