Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough-Reference-Cited by-同舟云学术

Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough

Published:2005-01-28 Issue:4 Volume:53 Page:1039-1045
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Autio Karin¹,Kruus Kristiina¹,Knaapila Antti¹,Gerber Nadine¹,Flander Laura¹,Buchert Johanna¹

Affiliation:

1. VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland, Swiss Federal Institute of Technology, Institute of Food Science and Nutrition, ETH Zürich, 8092 Zürich, Switzerland, and Department of Food Technology, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0485032

Reference23 articles.

1. Tyrosine Cross-Links: Molecular Basis of Gluten Structure and Function

2. Purification and Characterization of a Hexose Oxidase with Excellent Strengthening Effects in Bread

3. Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

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