Thermodynamic Compatibility of Substrate Proteins Affects Their Cross-Linking by Transglutaminase
Author:
Affiliation:
1. Department of Food Science, University of WisconsinMadison, 1605 Linden Drive, Madison, Wisconsin 53706
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950569x
Reference20 articles.
1. Flory, P. J.Principles of Polymer Chemistry, 13th ed.; Cornell University Press: Ithaca, NY, 1986; p 555.
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