Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase-Reference-Cited by-同舟云学术

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Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase

Published:2016-01 Issue: Volume:52 Page:942-951
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Xiaoli,Nishinari Katsuyoshi,Gao Zhiming,Zhao Meng,Zhang Ke,Fang Yapeng,Phillips Glyn O.,Jiang Fatang

Funder

National Natural Science Foundation of China

Projects from Hubei Provincial Department of Education

Department of Science and Technology

Program for New Century Excellent Talents in University

Key Project of Chinese Ministry of Education

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Crosslinking of whey protein by transglutaminase;Aboumahmoud;Journal of Dairy Science,1990

2. Understanding amyloid aggregation by statistical analysis of atomic force microscopy images;Adamcik;Nature Nanotechnology,2010

3. Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

4. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

5. Multiple steps during the formation of β-lactoglobulin fibrils;Arnaudov;Biomacromolecules,2003

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