PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2005.00038.x/fullpdf
Reference26 articles.
1. Purification and characteristics of a novel transglutaminase derived from microorganisms.
2. Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index
3. Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin
4. Physicochemical Study of κ- and β-Casein Dispersions and the Effect of Cross-Linking by Transglutaminase
5. Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase
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