Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Published:2020-01-08 Issue:6 Volume:55 Page:2399-2407
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Manhivi Vimbainashe E.¹^ORCID,Amonsou Eric O.¹,Kudanga Tukayi¹^ORCID

Affiliation:

1. Department of Biotechnology and Food Technology Durban University of Technology P.O. BOX 1334 Durban 4000 South Africa

Funder

National Science Foundation, United Arab Emirates

Institute for Tropical and Subtropical Crops, Agricultural Research Council

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14489

Reference30 articles.

1. A Review on Enzymatic Treatment of Phenols in Wastewater

2. Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein

3. Microbial Transglutaminase as a Tool to Restore the Functionality of Gluten from Insect-Damaged Wheat

4. Rheological properties of gluten-free bread formulations

Cited by 8 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. Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics;LWT;2023-11

2. Natural hydrocolloids as biocompatible composite materials for food applications;Успехи химии;2023-11

3. Use of pennywort pomace and tyrosinase in making of fibre‐rich pasta: effects on proximate composition, textural profile, cooking quality and overall acceptability of the product;International Journal of Food Science & Technology;2023-02-23

4. Classification of African Native Plant Foods Based on Their Processing Levels;Frontiers in Nutrition;2022-04-29

5. Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid;International Journal of Food Science & Technology;2021-12-21

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3