Cross-linking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase followed by SEC–MALLS-Reference-Cited by-同舟云学术

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Cross-linking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase followed by SEC–MALLS

Published:2009-10 Issue:7 Volume:23 Page:2008-2015
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Monogioudi Evanthia,Creusot Nathalie,Kruus Kristiina,Gruppen Harry,Buchert Johanna,Mattinen Maija-Liisa

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Refractive index of proteins in organic solvents;Arakawa;Analytical Biochemistry,1999

2. Enzymatic modification of lymphocyte receptors for antigen. III. Resistance of receptors to trypsin at the peak of the immune response;Ashman;European Journal of Immunology,2005

3. When quinones meet amino acids: chemical, physical and biological consequences;Bittner;Amino Acids,2006

4. Using cross-linking enzymes to improve textural and other properties of food;Buchert,2007

5. A simple method to determine unperturbed dimensions of polymers using size exclusion chromatography and multi-angle light scattering;Burdalo;Polymer,2000

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

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