Cold setting of gelatin–antioxidant peptides composite hydrogels using a new psychrophilic recombinant transglutaminase (rTGase)
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference42 articles.
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2. Characterisation of a novel cold‐adapted calcium‐activated transglutaminase: Implications for medicine and food processing;Alvarez;FEBS Open Biology,2020
3. Effects of transglutaminase on health properties of food products;Amirdivani;Current Opinion in Food Science,2018
4. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix);An;Food Chemistry,2018
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1. Microstructural, physicochemical properties, and interaction mechanism of hydrogel nanoparticles modified by high catalytic activity transglutaminase crosslinking;Food Hydrocolloids;2024-02
2. Synergistic improvement of quinoa protein heat‐induced gel properties treated by high‐intensity ultrasound combined with transglutaminase;Journal of the Science of Food and Agriculture;2023-07-21
3. Gelatin-Based Hydrogels: Potential Biomaterials for Remediation;Polymers;2023-02-18
4. Cold-active enzymes in the dairy industry: Insight into cold adaption mechanisms and their applications;Trends in Food Science & Technology;2022-07
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