Modification of the Rheological Properties of Whey Protein Isolate through the Use of an Immobilized Microbial Transglutaminase
Author:
Affiliation:
1. Southeast Dairy Foods Research Center, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0117154
Reference32 articles.
1. Paired and Single Strain Protease Negative Lactic Streptococci for Cheese Manufacture
2. Rheological and Physical Properties of Derivitized Whey Protein Isolate Powders
Cited by 46 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. Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme;Journal of the Science of Food and Agriculture;2023-12-27
2. Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase;Food Hydrocolloids;2023-08
3. Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties;Food Chemistry;2022-07
4. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies;Innovative Food Science & Emerging Technologies;2022-03
5. Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein;LWT;2019-12
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