Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins-Reference-Cited by-同舟云学术

Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins

Published:2020-06 Issue: Volume:153 Page:523-532
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Alavi Farhad,Emam-Djomeh Zahra,Salami Maryam,Mohammadian Mehdi

Funder

University of Tehran

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference33 articles.

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3. Regenerated egg white/silk fibroin composite films for biomedical applications;You;Mater. Sci. Eng. C,2017

4. Effect of processing on aggregation mechanism of egg white proteins;Gharbi;Food Chem.,2018

5. Heat-induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016

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