Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants-Reference-Cited by-同舟云学术

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Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants

Published:2020-11 Issue: Volume:108 Page:105995
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ceresino Elaine Berger,Johansson Eva,Sato Hélia Harumi,Plivelic Tomás S.,Hall Stephen A.,Kuktaite Ramune

Funder

European Union's Horizon 2020

CNPq

Crafoordska stiftelsen

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein;Adler-Nissen,1979

2. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

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

4. Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment;Babiker;Journal of Agricultural and Food Chemistry,1996

5. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein;Babiker;Food Chemistry,2000

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