Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties-Reference-Cited by-同舟云学术

Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties

Published:2023-05 Issue: Volume:138 Page:108462
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Xin,Hu Wen-xuan,Lu Hong-yu,Liu Song,Rao Sheng-qi,Yang Zhen-quan,Jiao Xin-an

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells;Abhishek;Macromolecules,2008

2. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity;Ai;Food Hydrocolloids,2021

3. Viscosity of beta-glucan in oat products;Anttila;Agricultural and Food Science,2004

4. Ultraviolet absorption spectra of proteins and amino acids;Beaven;Advances in Protein Chemistry,1952

5. Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR);Beck;Journal of Food Engineering,2017

Cited by 19 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. Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery;Food Chemistry;2024-12

2. Enzyme-glycosylated ovalbumin/chitosan oligosaccharide nanoparticles: Simulation of in vitro digestion for the targeted release of vitamin D3 and application for encapsulation in beverages;Food Hydrocolloids;2024-11

3. Construction and characterization of Zn-WPH-COS complex nanoparticles with improved zinc bioavailability;Food Chemistry;2024-08

4. Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin;Food Hydrocolloids;2024-08

5. Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure;Food Hydrocolloids;2024-08