Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications-Reference-Cited by-同舟云学术

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Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications

Published:2021-05-30 Issue:4 Volume:20 Page:3788-3817
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Chen Xing¹²^ORCID,Fu Wenyan¹²,Luo Yangchao³^ORCID,Cui Chun⁴^ORCID,Suppavorasatit Inthawoot⁵,Liang Li¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China

2. School of Food Science and Technology Jiangnan University Wuxi Jiangsu China

3. Department of Nutritional Sciences University of Connecticut Storrs Connecticut USA

4. School of Food Science and Engineering South China University of Technology Guangzhou China

5. Department of Food Technology Faculty of Science Chulalongkorn University Bangkok Thailand

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12759

Reference98 articles.

1. Evaluation of Reduced Allergenicity of Deamidated Gliadin in a Mouse Model of Wheat-Gliadin Allergy Using an Antibody Prepared by a Peptide Containing Three Epitopes

2. Recent advances in microbial glutaminase production and applications—a concise review

3. A Study of the Soluble Complexes Formed during Calcium Binding by Soybean Protein Hydrolysates

4. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly

5. Functional and Structural Characterization of Four Glutaminases from Escherichia coli and Bacillus subtilis

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2. Functional and Mechanistic Dissection of Protein Glutaminase PG3 and Its Rational Engineering for Enhanced Modification of Myofibrillar Proteins;Journal of Agricultural and Food Chemistry;2024-09-13

3. Enhancing the stability of zein pickering foams via hydrophilic reassembly with sugar alcohols and glycosides: A structural and molecular investigation;Food Hydrocolloids;2024-08

4. Effects of deamidated gluten protein on wheat starch properties and rheological properties of starch-gluten dough;LWT;2024-08

5. Physicochemical properties, antioxidant and antidiabetic activities of different hydrolysates of goat milk protein;Journal of Dairy Science;2024-08

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