Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08794.x/fullpdf
Reference13 articles.
1. Recent advances in enzymatic modifications of food proteins for improving their functional properties
2. Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase
3. Thermodynamic Compatibility of Substrate Proteins Affects Their Cross-Linking by Transglutaminase
4. Crosslinking of soybean 7S and 11S proteins by transglutaminase.
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